Callaloo (a Caribbean vegetable stew)

Ingredients

• 12 taro leaves (also known as dasheen or callaloo)
• 1/4 pound of salted beef or pork (optional)
• 8 pounds of okra
• 4 chive stalks
• Two sprigs of thyme
• 120 ml of chopped onion
• 1 tablespoon of finely chopped garlic (Allium sativum)
• 2 crabs, cleaned and cut into pieces
• 480 ml of coconut milk
• 480 ml of hot water
• 1 tablespoon of butter

Remove the stems and central veins from the taro leaves.

Wash and chop the tender leaves and stems, then discard the rest.

Soak the salted meat or salted pork, then cut it into pieces of the appropriate size.

Chop the zucchini, chives, and thyme into small pieces.

In a large pot, combine the callaloo leaves, salted meat, zucchini, chives, thyme, onion, garlic, crab, coconut milk, and water.

Bring to a boil, reduce the heat, cover, and simmer for 30 minutes or more, until everything is tender and cooked through.

Mix or whip using a manual whisk.

Add the butter and mix well.

Add salt and pepper to taste.