Anonymous August 25 2005

Crabs, cleaned and enough for 4

1 bunch dasheen bush, or

2 bunches spinach

6 ochroes (okra), cut in quarters

1 green congo pepper

4 oz coconut milk or cream

Salt to taste

3 Tbsp oil

3 oz Vat 19 rum

Heat the oil in a fairly large pot until hot. Add crab claws and fry for 3 mins. Remove and set aside. Add the dasheen bush and ochroes

to the pot and stir to coat with oil. Fry for 1 min. Add

salt, coconut and 8 cups of water and stir. Cover the pot and let

it come to a boil then cook on med-low heat. Add the pepper by

gently pushing it under with a spoon, taking care not to burst the

pepper when stirring. Cook for 20 mins and drink 2 shots of Vat 19

rum. Remove the pepper. Swizzle and blend the callaloo

until fairly thick and like a soup. Put the crab back into the pot

and let simmer for 15 mins. Turn off the stove and you are all

done. Serve with rice, stew chicken or beef , some provisions,

salad etc.