Video: #GoddessApproved Chef Challenge #6 – CARIBBEAN CALLALOO SOUP by Chef Leigh Ann Martin

Bringing Sexy back to Cancer-Fighting? It sounds a little far-fetched to the average citizen, we know, but this sort of miracle-work is standard protocol in Goddess Country. Meet #GoddessApproved Chef Challenge Contestant #6: Chef Leigh Ann Martin of Gasparillo Junction.com who has chosen Carribbean Callaloo Soup as her dish to #Cook4Kay today.

She combines her NYC Living Experience, Caribbean Background and Single Status to show just how much cooking and especially cancer-fighting cooking– is super sexy. I mean just listen to the names of some of the ingredients and cooking tools she’s introducing us to: Callaloo?! Jeera?!! A Swizzle Stick?!?! Yowza!

But the Super Sexy Cancer-Fighting Effort doesn’t stop there! Not for a second. We’re also raising money for the Kay Yow Cancer Fund and we need your help. Click here to donate: #Cook4Kay and join the fight against all women’s cancers!

We’re tackling cancer from all angles: Funding direct help to the underserved and to cancer research while learning about foods and spices that have cancer-fighting properties. Pow!

Caribbean Callaloo Soup Recipe:

10 Callaloo Bush (AKA taro or dasheen) leaves and stems, washed and medium chopped
1 1/2 cups of Calabaza pumpkin (can substitute regular pumpkin if need be)
15 okras, sliced
1 medium onion, medium dice
5 – 7 sprigs of thyme
3 scallions, sliced
10 cloves garlic, smashed
32 oz. warm coconut milk
16 oz. warm water
1 scotch bonnet pepper (optional)
¼ cup pimento pepper
Pink salt and pepper
Coconut oil

Over medium/high heat-
Add enough coconut oil to coat the bottom of a large stock pot, sweat the onions until translucent. Add the garlic and pimento peppers and cook for two minutes. To that add the rest of the vegetables (okras, pumpkin, scallions, taro leaves and stems, thyme) cook for another 3-4 minutes. Stirring well add coconut milk, water, 1 tablespoon of salt & pepper and place scotch bonnet pepper in the soup. Bring the soup to a boil and then reduce to simmer and cook covered for 20-30 minutes. Once cooked take the scotch bonnet pepper and thyme stalks out before pureeing using a standing blender until smooth. Return to a low fire and taste the soup for additional seasoning. More coconut milk can be added at this point if a thinner soup is desired. Serve hot.

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