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MAILING LIST

Prep Time:

15 Minutes

Cooking Time:

35 Minutes

Serves: 6

1.

Wash the callaloo or spinach leaves thoroughly under

running cold water to remove any dirt. Drain, shake

dry and then roughly chop them, cutting out and

discarding any hard stems.

INGREDIENTS

55g/1lb fresh callaloo or spinach leaves

3 tablespoons groundnut oil

1 large onion, finely chopped

4 spring onions, chopped

2 garlic cloves, crushed

1 fresh red chilli, seeded and finely chopped

1 teaspoon turmeric

spring of thyme, crumbled

250g/8oz okra, sliced thinly

900g/1/2 pint chicken stock

few strands of saffron

425ml/14 fl oz coconut milk

250g/8oz crab meat, fresh or canned

salt and freshly ground black pepper

juice of 1/2 lime

dash of hot pepper sauce

2.

Heat the groundnut oil in a large saucepan and add

the onion, spring onion and garlic. Fry gently for 5

minutes, or until soften. Add red chilli, turmeric

and thyme, and stir over low heat for 1-2 minutes.

3.

Stir in the okra and then add the callaloo or spinach leaves.

Turn up the heat and cook, stirring, until the leaves start to

wilt. Reduce the heat and add the chicken stock and saffron.

Bring to the boil, and then cover and simmer for 20 minutes.

4.

Add the coconut milk and crab meat and stir well. Heat

gently for 4-5 minutes and then season to taste with

salt and pepper. Just before serving, stir in the lime juice

and hot pepper sauce.