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CALLALOO

List of Ingredients




4 tablespoons butter/marg.

1 sm. onion, chopped

1 clove garlic, peeled and chopped

3/4 pound fresh "dasheen bush" (Taro leaves) or spinach with stems removed, finely chopped

5 okras, stem & tip cut off, chopped

3 cups chicken broth

1/2 cup coconut milk

1 medium potato, peeled and chopped (optional)

1 teaspoon salt

1 1/2 teaspoons black pepper

1/2 pound cooked crabmeat (fresh, canned

or frozen and thawed)

Paprika


Recipe




In a large kettle, melt butter over medium-high heat.

Add onions and garlic and saute for about 5 minutes or until onion is trans-parent.

Add (dasheen bush or) spinach and okra and cook for 5 minutes, stirring to coat with butter. Remove spinach from kettle and
set aside.

Add chicken broth, coconut milk, potato, salt and black pepper to kettle and stir well. Bring to a boil over high heat.

Reduce heat to low and cover, leaving cover slightly ajar. Simmer for 15 minutes or until potato can be easily pierced with afork.

Add spinach and simmer, uncovered, for 10 minutes or until spinach is tender. Add crabmeat and stir well. Cook for another 5
minutes or until heated through. Sprinkle with paprika and serve hot.