- 1 lb callaloo leaves
- 2 small onions, chopped
- 2 cloves garlic, minced
- 4 tbsp oil
- 1 quart water
- 2 cups coconut milk
- 3 chicken bouillon cubes
- ¾ cup fresh crab meat
- ¼ lb pumpkin, peeled and cubed
- 3 tbsp fresh ground green seasoning
- (Minced chives, thyme, shadon beni, celery)
- 1 oz margarine
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp pepper sauce (optional)
Wash the callaloo bush and then chop.
Heat the oil in a large pot over medium heat. Add the onions and garlic and cook for a few minutes. Add the callaloo bush and stir until wilted.
Add the pumpkin, water, coconut milk, bouillon cubes and green seasoning. Bring to a boil, stirring intermittently. After approximately 30 – 40 minutes of cooking, add half the crab meat and allow to cook for 5 minutes. Remove from heat.
In batches, puree the mixture in a blender. A little water may be added for a thinner consistency. Return to the heat.
Add the remaining crab meat, margarine, salt and black pepper. Mix well and let simmer for another 5 – 10 minutes. Add pepper sauce if using. Taste and adjust seasoning.