Ingredients
-
12 Dasheen leaves (chopped)
-
7 pods okra (cut into 2.5 centimeter pieces)
-
2 teaspoons butter, salted
-
1/4 cup chopped yellow onion
-
4 medium red bell pepper (chopped)
-
2 whole crab (cut into quarters)
-
3 sprig thyme, fresh
-
1 Scotch bonnet pepper
-
4 stalk(s) green onion (chopped)
-
1 cube chicken bouillon, crushed
-
3 cup water
-
1 cup coconut milk, reduced fat
-
1 pinch salt (to taste)
Directions
- Add all the ingredients, except the scotch bonnet pepper and salt to a large pot and stir to mix. Cover the pot, place on medium high heat and bring to a boil. Let cook for 15 minutes, then add whole hot pepper. Re-cover pot and let cook for another 15 minutes or until everything is cooked through and the vegetables are very soft.
- Remove the hot pepper and crab from the pot. Use an immersion blender to puree the mixture. You can do this in a food processor if you do not have an immersion blender. Taste for seasoning (salt) and adjust if necessary.
- Pour into a bowl, garnish with hot pepper and crab.
- Serve by itself or eat the Callaloo over rice.
