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  • 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)


  1. 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.
  2. 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.
  3. Pour into a bowl, garnish with hot pepper and crab.
  4. Serve by itself or eat the Callaloo over rice.

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