Callaloo Voodoo

Name: Callaloo Voodoo
Ingredients: 2 lbs fresh crabmeat; 3 tablespoons peanut oil; 3 scallions, including the green tops, minced; 2 garlic cloves, minced; 2 sprigs fresh thyme (crumbled, or 1/2 teaspoon dried); 12 lb thick slab bacon, cut into 1/4-inch dice; 1 lb fresh spinach (or callaloo greens, cleaned with stems removed); 1 lb okra, topped, tailed, and cut into rounds; 7 cups water (or stock); salt & freshly ground black pepper (to taste); 1 fresh chili pepper, Pricked with a fork; 3 limes, juice of

12 ingredients

8 steps

Ingredients

2 lbs fresh crabmeat
3 tablespoons peanut oil
3 scallions, including the green tops, minced
2 garlic cloves, minced
2 sprigs fresh thyme (crumbled, or 1/2 teaspoon dried)
12 lb thick slab bacon, cut into 1/4-inch dice
1 lb fresh spinach (or callaloo greens, cleaned with stems removed)
1 lb okra, topped, tailed, and cut into rounds
7 cups water (or stock)
salt & freshly ground black pepper (to taste)
1 fresh chili pepper, Pricked with a fork
3 limes, juice of

Directions

1

Brown the crab meat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme.
2

In a stockpot, brown the diced bacon.
3

Wilt the spinach in the rendered bacon fat.
4

Add the okra, cover with the water or stock, and add salt and freshly ground black pepper to taste.
5

Cook for 20 minutes, stirring constantly with a whisk.
6

When done, add the crab meat, remaining garlic, and chili that has been pricked with a fork.
7

Continue to cook over low heat for 20 minutes, stirring occasionally.
8

When done, add the lime juice, whisk it through thoroughly, and serve hot.