LOCATION: Recipes >> Caribbean >> Callaloo 06
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Callaloo 06
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CALLALOO
Serves 4
crabs - cleaned and enough for 4
1 bunch of dasheen bush or 2 bunches of spinach
6 ochroes, cut in quarters
1 green congo pepper (scotch bonnet)
4 oz. coconut milk or cream
salt to taste
3 tbs. oil
3 oz. Vat 19 rum
Heat the oil in a fairly large pot until hot. Add crab claws and
fry for 3 minutes. Remove and set aside.
Add dasheen bush and ochroes to the pot and stir to coat with oil.
Fry for 1 min. Add salt, coconut and 8 cups of water and stir.
Cover the pot and let it come to a boil then cook on med-low heat.
Add the pepper by gently pushing it under with a spoon. Take care
not to burst the pepper when stirring.
Cook for 20 minutes. Remove pepper. Stir, blending the calalloo
until fairly thick and like a soup. Add crab back to the pot and
let simmer for 15 minutes. Remove from heat.
Serve with rice, stew chicken or beef, some provisions, salad etc.
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