Ingredients
Method
- Wash and chop dasheen bush leaves, discarding any tough stems.
- Add all ingredients (except crabs and hot peppers) to a large saucepan or heavy-bottomed pot.
- Pour in coconut milk and bring to a boil over medium-high heat.
- Add crabs and whole hot peppers.
- Reduce heat to medium and let simmer until coconut milk has reduced by half (about 25–30 minutes).
- Carefully remove the hot peppers and crabs and set aside.
- Use a swizzle stick or immersion blender to blend the callaloo until thick and smooth.
- Return crab to the pot, stir, and taste for salt and 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.