Callaloo (with crab)
2 crabs
1 bunch of dasheen bush or 2 bunches of spinach
6 ochroes (sliced)
1 scotch bonnet pepper (habanero)
4 oz coconut milk
3 tbsp oil
salt
What tuh do?
1. Heat the oil in a fairly large pot until hot
2. Add crab claws and fry for 3 minutes
3. Remove and set aside
4. Add dasheen bush and ochroes to the pot and stir to coat with oil
5. Fry for 1 minute
6. Add salt to taste, coconut milk and 8 cups of water and stir
7. Cover the pot, then let it come to a boil, then cook on med-low heat
8. Add the pepper by gently pushing it under the surface with a spoon. (You must
be careful not to burst the pepper when stirring, otherwise... heat in d'
place!)
9. Cook for 20 minutes
10. Remove pepper
11. Use a traditional swizzle stick to blend the callaloo until fairly thick and
like a soup (alyuh new-generation would want tuh use a blender)
12. Add crab back to the pot and let simmer for 15 minutes