12 dasheen leaves (or eddo/taro leaves, chopped)

7 stalks okra (chopped into 1-inch pieces)

2 teaspoons salted butter

1/4 cup onions (diced)

4 pimentos (chopped)

2 large crabs (cut into quarters)

1 (3-inch) piece salt meat (or beef or pork, cut into 3 pieces)

3 sprigs fresh thyme

4 stalks green onions (white and green parts, chopped)

1 chicken bouillon cube (crushed)

3 cups water

1 cup Emma UHT Coconut Milk 18%

1 whole scotch bonnet pepper

Salt (to taste)

Step 1

Add all ingredients except the scotch bonnet pepper and the salt to a large pot. Stir to mix.

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Step 2

Cover and bring to a light boil over medium heat, allowing the callaloo cook for 15 minutes.

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Step 3

Add the whole scotch bonnet pepper.

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Step 4

Cover the pot again and allow to cook for an additional 15 minutes or until the ingredients are cooked through and vegetables are very soft.

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Step 5

Remove the hot pepper, crab, and salt meat from the pot.

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Step 6

Use a swizzle stick or an immersion blender to puree the mixture. Add salt to taste, if necessary

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Step 7

Pour the soup into bowls and garnish with the hot pepper and crab.

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Step 8

Serve the soup by itself or pair the Callaloo with rice or dumplings.