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Name: Callaloo
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: Trinidad and Tobago
Ingredients: 500 g dasheen (taro) leaves; 150 g okra; 200 g pumpkin; 400 ml coconut milk; 200 g cooked crab meat; 1 onion; 3 cloves garlic; 1 scotch bonnet pepper; 4 sprigs fresh thyme; 2 tbsp chives; 1 tbsp butter; 1 tsp salt

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Trinidad and Tobago1 h 15 minServes 6cooked before

Callaloo

Ingredients12

dasheen (taro) leaves500 g
okra150 g
pumpkin200 g
coconut milk400 ml
cooked crab meat200 g
onion1
garlic3 cloves
scotch bonnet pepper1
fresh thyme4 sprigs
chives2 tbsp
butter1 tbsp
salt1 tsp

vegetablefruitseafoodspice & saucedairy & egg

Method

Wash the dasheen leaves thoroughly and strip out the thick stems and veins. Chop the leaves, okra, pumpkin, onion, and chives.
Melt the butter in a heavy pot. Soften the onion and garlic for a few minutes, then add the leaves, okra, pumpkin, thyme, and whole scotch bonnet.
Pour in the coconut milk and a splash of water if needed. Season with salt, cover, and simmer gently for about 30 minutes until the vegetables are very soft.
Remove the thyme stems and scotch bonnet. Stir in the crab meat and cook for 5 minutes more.
Swizzle or blend briefly until thick and smooth but still a little textured. Taste and adjust the salt, then serve hot.