Serve as a soup or accompanied with rice and boiled ground provisions.
Ingredients
- 12 taro (dasheen or callaloo) leaves
- ¼ pound salted beef or salted pork (optional)
- 8 okra (ochroe)
- 4 stalks chives
- 2 sprigs thyme
- ½ cup chopped onion
- 1 tsp minced garlic
- 2 crabs, cleaned and broken in pieces
- 2 cups coconut milk
- 2 cups hot water
- 1 tsp butter
Procedure
- Strip the stalks and midribs from the taro leaves.
- Wash and cut leaves and soft stalks, discarding remainder.
- Soak salted beef or salted pork, and cut into bite-sized pieces.
- Cut okra, chives and thyme into small pieces.
- In a large pot combine callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk, and water.
- Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.
- Swizzle or beat with a hand beater.
- Add butter and stir well.
- Add salt and pepper to taste.
Notes, tips, and variations
- Use ½ pound seasoned chicken feet in lieu of salted beef or pork.
- 1 whole hot pepper can be added before boiling; remember to remove it when done boiling. Do not burst the pepper.