Callaloo Voodoo

Name: Callaloo Voodoo
Ingredients: 2 pounds fresh crabmeat; 3 tablespoons peanut oil; 3 scallions, including the green tops, minced; 2 cloves garlic, minced; 2 branches, fresh thyme, crumbled, or 1/2 teaspoon dried; 1/2 pound slab bacon, cut into 1/4-inch dice; 1 pound fresh spinach or callaloo greens, cleaned with stems removed; 1 pound okra, topped, tailed and cut into rounds; 7 cups water; Salt and freshly ground black pepper; 1 Scotch Bonnet chile, pricked with a fork; 3 limes, juiced

12 ingredients

8 steps

Ingredients

2 pounds fresh crabmeat
3 tablespoons peanut oil
3 scallions, including the green tops, minced
2 cloves garlic, minced
2 branches, fresh thyme, crumbled, or 1/2 teaspoon dried
1/2 pound slab bacon, cut into 1/4-inch dice
1 pound fresh spinach or callaloo greens, cleaned with stems removed
1 pound okra, topped, tailed and cut into rounds
7 cups water
Salt and freshly ground black pepper
1 Scotch Bonnet chile, pricked with a fork
3 limes, juiced

Directions

1

Brown the crabmeat 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, add salt and freshly ground black pepper to taste.
5

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

When done, add the crabmeat, remaining garlic, and chile 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.