Cooking Times

20 min
Prep Time
58 min
Cook Time
78 min
Total Time

Ingredients (12 items)

2.00 lbs Callaloo leaves
dasheen or spinach
1.00 lb Okra
sliced
0.50 lb Salt pork
diced
1.00 lb Crab
cleaned, optional
2.00 large Onions
chopped
4.00 cloves Garlic
minced
4.00 sprigs Thyme
1.00 Scotch bonnet pepper
whole
1.00 can Coconut milk
6.00 cups Water
2.00 tsp Salt
1.00 tsp Black pepper

Instructions (8 steps)

1
Wash callaloo leaves thoroughly. Chop roughly.
2
Fry salt pork until crispy. Remove and set aside.
8 minutes
3
Sauté onions and garlic in pork fat.
5 minutes
4
Add water, callaloo, okra, thyme, scotch bonnet. Bring to boil.
5
Simmer 30 minutes until leaves very tender.
30 minutes
6
Add crab if using, coconut milk, salt pork. Simmer 15 minutes.
15 minutes
7
Season with salt and pepper. Should be thick like stew.
8
Serve with fungee (cornmeal) or rice. Antiguan Christmas tradition.