Ingredients
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12 Dasheen leaves (chopped)
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7 pods okra (cut into 2.5 centimeter pieces)
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2 teaspoons butter, salted
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1/4 cup chopped yellow onion
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4 medium red bell pepper (chopped)
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2 whole crab (cut into quarters)
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3 sprig thyme, fresh
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1 Scotch bonnet pepper
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4 stalk(s) green onion (chopped)
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1 cube chicken bouillon, crushed
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3 cup water
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1 cup coconut milk, reduced fat
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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.