Dominica Creole Callaloo with Crab

Ingredients

• 2 lbs dasheen leaves, chopped
• 2 blue crabs, cleaned and halved
• 1/2 lb okra, sliced
• 1 (13.5 oz) can coconut milk
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 sprig fresh thyme
• 1 scotch bonnet pepper, whole
• 3 cups water or stock
• Salt and black pepper to taste

Instructions

1. 1In a large pot, combine dasheen leaves, crab, okra, onion, garlic, and thyme.
2. 2Add coconut milk and water, and place the whole scotch bonnet pepper on top.
3. 3Bring to a boil, then reduce heat and simmer 30-35 minutes until the leaves are very tender and the crab is cooked through.
4. 4Remove the crab pieces and set aside, then blend or mash the remaining mixture until smooth.
5. 5Return the crab to the pot and season with salt and pepper.
6. 6Remove the scotch bonnet pepper before serving.
7. 7Serve hot as a hearty starter or light main with provisions.

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