Callaloo Dominica

Dasheen leaf soup with coconut and crab.

Ingredients

• 500 g Dasheen leaves
• 400 ml Coconut milk
• 400 g Crab
• 150 g Okra
• 1 Onion
• 4 cloves Garlic
• 2 sprigs Thyme
• 1 Scotch bonnet
• 2 tsp Salt
• 4 cups Water

Method

1. Prepare the leaves — Strip the stems and chop the dasheen.
2. Simmer — Cook with okra, onion, garlic, thyme and the whole pepper for 35 minutes.
3. Add crab — Add the crab and cook 15 minutes.
4. Add coconut — Pour in the coconut milk and warm through.
5. Swizzle — Remove the pepper, then blend smooth.
6. Callaloo is ready — Return the crab and serve.

More Dominica recipes

• Mountain Chicken Stew
• Bakes