Callaloo and Crab Soup, Couples Ocho Rios 1 pound fresh callaloo or spinach leaves, washed and shredded Heat butter over moderate heat. Sauté onion and garlic for about
three minutes until soft. Add pepper, chives, thyme, and okra and cook
for five more minutes. Stir constantly. Stir in callaloo and cook for three minutes, stirring to cook leaves
evenly. Pour over coconut milk and stock. Bring to boil then simmer for
30 minutes. Stir in crab meal, season with salt and freshly ground pepper
to taste and cook five more minutes. Serve immediately in warm bowls or coconut shells for special effect. May be garnished with crab claws, thyme sprig, escallion, etc. |
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