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Ingredients Edit

Directions Edit

  1. In a large saucepan over medium heat, melt the 2 tbsp butter.
  2. Add the onion, celery and garlic; saute for 2 – 3 minutes.
  3. Add the stock, coconut milk and ham and bring to a boil.
  4. Add the callaloo, okra, thyme, ground pepper and Congo pepper.
  5. Cover the pot, reduce the heat to low and simmer, stirring occasionally,until the callaloo is thoroughly cooked (about 50 minutes).
  6. Whisk the soup until very smooth or purée it in small batches in a blender.
  7. Add the crab meat and heat thoroughly.
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