Callaloo (trinidad)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 bunch dasheen leaves (leaves of the taro plant....found in tropical australia) (optional)
• 1 bunch silver beet
• 12 ounces okra, cut into rounds (approx 15)
• 3 garlic cloves, chopped
• 1 whole scotch bonnet pepper (yellow squat looking)
• 1 bunch spring onion, peeled & chopped
• 1 sprig thyme, leaves only
• 1 tablespoon olive oil
• 500 g crabmeat or 6 small crabs, backs removed and cleaned and cut in 1/2
• 250 g streaky bacon, cut into small pieces
• seasoning
• 2 -2 1/2 cups chicken stock or 2 -2 1/2 cups vegetable stock
• 3 -5 drops of west indian hot pepper sauce (to season, encona, caribbean sauces, west indian hot pepper sauce.......can be purchased in coles in)

Recipe

• 1 put oil and bacon pieces in stockpot and cook bacon crispy.
• 2 add onion and garlic and seasonings, sauté; add stock, okra, silver beet and whole pepper. bring to boil, and then simmer until all vegetables are soft (approximately 1- 1 1/2 hours), being very careful not to burst the whole pepper. with spoon carefully remove pepper and discard.
• 3 using an electric beater (or hand held swizzle stick) beat soup until vegetables are mashed down (do not puree). return pot to heat, and add crabmeat/crabs; simmer until cooked.
• 4 serve hot and wear a bib to keep front clean when eating crabs, and sucking crabmeat from legs-- enjoy!