(*) Kohlaehnlich, also known as “taro”. Both leaves and root tubers are used.
Rinse the callalou leaves well and chop them.
Sauté the onion and garlic cloves in butter until the onion is translucent. Add the callalou leaves and saute for five minutes until soft. Extinguish with the chicken soup. Allow everything to bubble, then continue to gently simmer over low heat. Add the shrimp and season with pepper and salt. Stew for another five minutes.
Variations
* Instead of the callalou leaves, Chinese cabbage or spinach can be used. However, in the case of Chinese cabbage, the hard stems must be removed.
* Replace the onions with spring onions.
* Add some okra cut into slices.
* You can also add white fish (with firm meat).
* Add 1 cup of coconut milk. To do this, boil 100 g of dried coconut in a cup of milk and squeeze heartily.
* Additional chili can be used to make the soup spicier.
Our tip: Use the young, tender spinach from the farmers market!
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