Callaloo
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 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 white crabmeat
- 3 crab claws, cracked
directions
- Wash the dasheen or spinach, drain well, and shred finely.
- Melt the butter and oil in a large pan, add the onion and garlic, and cook over a moderate heat for 5 minutes.
- Stir in the okra and the herbs and cook for a further 5 minutes, stirring constantly.
- Stir in the dasheen or spinach and cook for 3 minutes.
- Add the stock, coconut milk, chili and seasoning.
- Bring to a boil, then simmer, covered, for 15 minutes.
- Remove the chili and cook for a further 15 minutes.
- If you wish, blend the soup very briefly, but do not overprocess.
- Return the soup to the pan, stir in the crabmeat and claws, and heat through for 5 minutes.
- Serve warm or hot with a piece of crab-claw in each bowl.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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