Crab and Callaloo

Ingredients

• 500g young dasheen (taro) leaves
• 10 okra, topped and sliced
• 2 blue crabs, about 700g, cleaned and quartered
• 400ml coconut milk
• 600ml water
• 1 onion, diced
• 4 cloves garlic, crushed
• 4 sprigs thyme
• 3 pimento seasoning peppers, chopped
• 1 whole scotch bonnet, left unbroken
• 6 chadon beni leaves, chopped
• 30g butter
• 2 tsp salt

Allergen screen

Found: dairy · shellfish

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Strip out the thick leaf ribs and peel the stringy skin from the stems, wash the leaves through several changes of water and shred them; wear gloves if your hands are sensitive to the sap.
2. Put the leaves, okra, onion, garlic, thyme, pimento and water in a heavy pot, sit the whole scotch bonnet on top and simmer covered for 35 minutes, until the leaves have collapsed to a dull olive sludge. 35 min
3. Add the crab and the coconut milk and simmer 15 minutes more, until the shells have turned orange and the pot smells sweet. 15 min
4. Lift out the pepper and the crab pieces, then swizzle the pot hard with a lele, or blend it, until the callaloo is smooth, glossy and pours in a thick ribbon.
5. Return the crab, stir in the butter, chadon beni and salt, simmer 2 minutes and taste only now. 2 min