Posted on behalf of Jesus (from The Multi Cultural Cuisine of Trinidad and Tobago and the Caribbean by Naparima Girl’s High School Cookbook)
12 dashen or callaloo leaves (can substitute about 1 lb of spinach)
1/4 lb salted bef or salted pork or 1/2 lb seasoned chicken feet.
4 stalks of chive
2 sprigs thyme
1/2 cup chopped onion
1 tsp minced garlic
2 crabs, cleaned and broken into pieces
1 whole hot pepper (optional)
2 cups coconut milk
2 cups hot water
1 tbsp cooking butter
(callaloo) strip stalk and midrib from the leaves. Wash and cut the leaves and soft stalk.
Soak and cut salted beef or salted pork in bite size pieces.
Cut okra, chives and thyme in small pieces.
In a large pot or skillet put callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, pepper, coconut milk and water.
Bring to a boil, reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.
Remove hot pepper, swizzle or beat with hand beater.
Add butter and stir well.
Adjust salt and pepper.
Serve as a soup or accompany with rice.