Ingredients
Method
- Wash and chop the dasheen bush leaves, removing any tough stems.
- Add the dasheen bush, ochro, pumpkin, onion, chive, garlic, green seasoning, pimento peppers, brown sugar, cleaned crab, and whole hot pepper to a heavy-bottomed pot.
- Pour in the prepared coconut milk and stir to combine.
- Bring to a boil over medium-high heat, then reduce the heat to a simmer.
- Partially cover the pot and simmer for about 20 minutes, stirring occasionally, until the dasheen bush is fully cooked, tender, and starting to break down.
- Carefully remove the crab and whole hot pepper and set aside.
- Use a swizzle stick or immersion blender to blend the callaloo until thick and smooth.
- Return the crab and whole hot pepper to the pot. Taste and adjust the salt and black pepper before serving.
Nutrition
Notes
Callaloo bush = dasheen bush = taro leaves. Baby spinach is a decent backup if needed.
I use about 2 ochros per leaf of callaloo bush.
Tough stems = old bush. If they bend and don’t snap, skip them — they’ll make the dish bitter.
For extra flavor, sauté garlic and onion in a bit of oil first before adding everything else (optional method).
You can also make this dish with salted pigtail — boil first to remove excess salt, then add it with the coconut milk.
I use about 2 ochros per leaf of callaloo bush.
Tough stems = old bush. If they bend and don’t snap, skip them — they’ll make the dish bitter.
For extra flavor, sauté garlic and onion in a bit of oil first before adding everything else (optional method).
You can also make this dish with salted pigtail — boil first to remove excess salt, then add it with the coconut milk.
Recipe Printed From ThisBagoGirl.com
