Ingredients:
2 tbs vegetable oil
1 bunch dasheen bush or callaloo bush (washed and coarsley chopped)
4 cloves garlic, minced
1/2 cup chopped West Indian pumpkin
1 medium onion, chopped
2 tbs fresh thyme
2 tbs chopped celery
1/2 cup chopped fresh chives
8 ochroes, sliced
1 Congo pepper /or hot pepper (Habenero or Scotch bonnet pepper), left whole
2 pimento peppers, seeded and chopped
2 whole blue crabs, cleaned and washed in lime juice
2 tbs butter
4 cups chicken stock or water
1 cup coconut milk
salt and freshly ground black pepper to taste
Method:
In a large heavy pot heat vegetable oil, add onion, garlic, celery, pimentos and fresh herbs. Sauté until fragrant, about two minutes. Add ochroes, pumpkin and dasheen leaves. Sauté for a further
minute or so. Add coconut milk and stock. Cook for a few minutes longer; add whole crab and hot pepper. Bring to a boil and reduce heat to a simmer. Cook covered for about 50 minutes. Remove hot
pepper and taste and adjust seasonings. Swizzle soup until smooth, add butter and simmer for five minutes more. Serves 6 to 8
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