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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 2 |
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Ingredients:
1 bunch dasheen leaves* or spinach |
2 tablespoons vegetable oil, optional |
2 medium crabs, meat only |
12 okra, sliced |
1 pig's tail |
1 bunch green onions, chopped |
2 medium onions, chopped |
2 sprigs fresh thyme, leaves chopped |
1 clove garlic, chopped |
1 scotch bonnet pepper, whole |
Directions:
1. Strip the stalks from the dasheen leaves and wash and dry the leaves. Cut leaves into fine pieces. Set aside.
2. Heat oil, if using, in a large pot over medium-high heat, and then add crab meat, okra, pig's tail, green onions, onions, thyme, and garlic. Saute for 3 to 4 minutes. Place whole hot pepper in pot, then add 2 cups of boiling water and bring to a boil. Reduce the heat and simmer for about 1 hour, or until all ingredients are tender.
3. Remove hot pepper. Whisk in the dasheen leaves until well blended. Serve with rice, potatoes or boiled dasheen root.
4. *Cook's Note: Dasheen is a variety of taro; the leaves of the taro root are called callaloo in the Caribbean. If you cannot find dasheen leaves or taro root leaves, substitute spinach.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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