Callaloo Recipe
Ingredients
| Groundnut oil | 3 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Onions spring | 4 , finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 red chilli, deseeded and finely chopped | ||
| Turmeric | 1 Teaspoon | |
| Sprig thyme | 1 , crumbled | |
| Okra | 250 Gram, thinly sliced | |
| Spinach leaves | 500 Gram | |
| Vegetable stock | 900 Milliliter | |
| A few saffron threads | ||
| Coconut milk | 425 Milliliter | |
| Crab meat | 250 Gram, canned | |
| Juice of 1/2 lime | ||
| Hot pepper sauce | 1 Dash | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Heat the oil in a large saucepan, add the onion, spring onions and garlic and cook gently for 5 minutes, or until softened. Add the chilli, turmeric and thyme and stir over a low heat for 1-2 minutes.
2. Stir in the okra, then add the callaloo or spinach leaves. Turn up the heat and cook, stirring, until the leaves start to wilt. Lower the heat and add the stock and saffron. Bring to the boil, then lower the heat, cover and simmer for 20 minutes.
3. Add the coconut milk and crab meat and stir well. Heat gently for 4-5 minutes and then season to taste with salt and pepper.
2. Stir in the okra, then add the callaloo or spinach leaves. Turn up the heat and cook, stirring, until the leaves start to wilt. Lower the heat and add the stock and saffron. Bring to the boil, then lower the heat, cover and simmer for 20 minutes.
3. Add the coconut milk and crab meat and stir well. Heat gently for 4-5 minutes and then season to taste with salt and pepper.
Chef
