Callaloo

Name: Callaloo
Ingredients: 12 ounces dasheen leaves or 1 lb fresh spinach; 1 tablespoon butter; 1 tablespoon vegetable oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 4 ounces okra, trimmed and sliced; 1 tablespoon fresh thyme, chopped; 1 tablespoon chives, chopped; 3 34 cups chicken stock; 1 14 cups coconut milk, made with creamed coconut; 1 hot chili; salt and pepper; 8 ounces white crabmeat; 3 crab claws, cracked

14 ingredients

10 steps

Ingredients

12 ounces dasheen leaves or 1 lb fresh spinach
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
4 ounces okra, trimmed and sliced
1 tablespoon fresh thyme, chopped
1 tablespoon chives, chopped
3 34 cups chicken stock
1 14 cups coconut milk, made with creamed coconut
1 hot chili
salt and pepper
8 ounces white crabmeat
3 crab claws, cracked

Directions

1

Wash the dasheen or spinach, drain well, and shred finely.
2

Melt the butter and oil in a large pan, add the onion and garlic, and cook over a moderate heat for 5 minutes.
3

Stir in the okra and the herbs and cook for a further 5 minutes, stirring constantly.
4

Stir in the dasheen or spinach and cook for 3 minutes.
5

Add the stock, coconut milk, chili and seasoning.
6

Bring to a boil, then simmer, covered, for 15 minutes.
7

Remove the chili and cook for a further 15 minutes.
8

If you wish, blend the soup very briefly, but do not overprocess.
9

Return the soup to the pan, stir in the crabmeat and claws, and heat through for 5 minutes.
10

Serve warm or hot with a piece of crab-claw in each bowl.