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

Method

1. Wash the dasheen leaves thoroughly and strip out the thick stems and veins. Chop the leaves, okra, pumpkin, onion, and chives.
2. 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.
3. 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.
4. Remove the thyme stems and scotch bonnet. Stir in the crab meat and cook for 5 minutes more.
5. Swizzle or blend briefly until thick and smooth but still a little textured. Taste and adjust the salt, then serve hot.