Callaloo

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 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 3/4 cups chicken stock
• 1 1/4 cups coconut milk, made with creamed coconut
• 1 hot chili
• salt and pepper
• 8 ounces crabmeat
• 3 crab claws, cracked

Recipe

• 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.