Trinidadian Callaloo

Ingredients

• 450g Dasheen leaves (or spinach), chopped
• 250g Okra, sliced
• 400ml Full-fat coconut milk
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 Scotch Bonnet pepper (whole)
• 120g Crab meat (or salted fish)
• 60ml Water
• 1 EL Thyme leaves, fresh
• Salz und schwarzer Pfeffer Salt and black pepper, to taste

Instructions

1. In a large pot or deep skillet, sauté onion and garlic in a little oil (optional) until softened.
2. Add dasheen leaves and okra, stir and cook for about 5 minutes until slightly wilted.
3. Add coconut milk, crab meat (or salted fish), Scotch Bonnet pepper (leave whole), thyme, and water. Bring to a boil.
4. Reduce heat and simmer, covered, for 25-30 minutes, or until the leaves are very tender and the sauce has thickened. Stir occasionally to prevent sticking.
5. Carefully remove the Scotch Bonnet pepper. Using an immersion blender or a pilon, partially mash the callaloo to achieve a creamier consistency (or blend completely smooth, if preferred). Season with salt and pepper to taste.
6. Serve hot as a side dish or main course, often with rice or fried plantains.

Nutrition