Callaloo (Caribbean Steak & Sweet Potato Stew)

weird but wonderful

We have friends in Grand Rapids whom we love to visit for many reasons, not the least of which is that they always introduce us to a new restaurant or brewery while we’re there. A few years ago, that new place was Uncle Cheetah’s, the quirkiest soup shop I ever did see.

They serve a rotating menu of 12 different kinds of soup— it’s very Seinfeld in there— and the day of our visit, we struck gold. I ordered Callaloo (or Calilou, or Callalou), named after the spinach-like leafy vegetable that is unique to the Caribbean. (We’ll be using spinach to substitute for it!) Uncle Cheetah’s also enlightened us about Avgolemono, a Greek soup with chicken, rice or orzo, and the most delicious, lemony broth I’ve ever had in a soup— recipe coming soon for that one.

Back to the Callaloo: it was so good, you guys! I rarely if ever see steak in a soup, but I love it— it feels so luxurious. And with a unique spice combination of thyme, allspice, and coriander, plus coconut milk, it has a lot going on, but in a good way.

I think your family will really like it— we did (and Noah really did… multiple bowls eaten!)\

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Callalou Soup
Cook time = 45 minutes
Serves: 8

For Dietary Restrictions

• Gluten free: this recipe is gluten-free

• Dairy free: this recipe is dairy-free

Kids Can Help

• Peel sweet potatoes, wash bell pepper, add spices, open canned coconut milk

Ingredients

• 1.5 lb sirloin steak (about ¾” thick)

• Garlic powder

• 2 Tbsp olive or vegetable oil

• 2 sweet potatoes

• 1 onion

• 3 cloves of garlic

• 1 red bell pepper

• 1 can of coconut milk

• 48 oz of chicken broth (6 cups)

• 1.5 tsp ground thyme

• 1 bay leaf

• 1/2 tsp ground coriander

• 1/2 tsp ground allspice

• 1 Tbsp tomato paste

• 1-1½ tsp salt

• ¾ cup uncooked long grain rice

• 5 oz baby spinach leaves (about 4-6 cups)

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Directions

Step 1

In a large soup pot, heat vegetable oil over medium-high heat. While the oil is heating, cut steak into 3-4 hand-sized portions and trim off any large sections of fat. Sprinkle generously with garlic powder and salt.

Step 2

Place steaks in the pot seasoned-side down and cook for 3-4 minutes until browned. Season the tops with garlic powder and salt and flip; cook for 2-3 more minutes. Turn off the heat, place the steaks on a plate, and set aside. (Steaks will be rare but will continue cooking once added to the soup).

Step 3

Peel and chop sweet potatoes into bite-sized pieces (about ¾” cubes); mince garlic and chop bell pepper & onions. As vegetables are chopped, add them to the soup pot and cook on low until softened, about 5-10 minutes.

Step 4

Add coconut milk, chicken broth, tomato paste, salt, and spices. Bring to a boil, then add rice; lower heat and simmer, covered, stirring occasionally, until rice is cooked (about 15-20 minutes). Continue to step 5 while rice is cooking.

Step 5

Chop spinach; cut steak into bite-sized pieces.

Step 6

Once the rice is cooked, turn off heat. Add spinach and steak and cover until the spinach is wilted, about 2 minutes. Serve immediately.