📝 About This Recipe
A quintessential Caribbean masterpiece, this velvety, vibrant green dish is a soul-warming blend of dasheen leaves, creamy coconut milk, and aromatic herbs. The addition of fresh blue crab infuses the earthy greens with a sweet, briny depth that represents the heart of coastal island cooking. Often served as the centerpiece of a traditional Sunday lunch, this dish is a celebration of fresh, local ingredients and time-honored techniques.
🥗 Ingredients
The Greens and Aromatics
- 12-15 large leaves Dasheen leaves (Callaloo bush) (stems removed and leaves roughly chopped)
- 10-12 pods Okra (sliced into rounds)
- 1 cup Calabaza Pumpkin (peeled and cubed into 1/2 inch pieces)
- 1 large Yellow Onion (finely diced)
- 4-6 cloves Garlic (minced)
- 4 stalks Scallions (chopped)
- 4-5 sprigs Fresh Thyme
- 2-3 pieces Pimento Peppers (seeded and chopped (seasoning peppers))
- 1 whole Scotch Bonnet Pepper (keep intact to avoid extreme heat)
Protein and Liquid Base
- 3-4 whole Blue Crabs (cleaned and halved)
- 1/4 lb Salted Pigtail or Salt Beef (optional; boiled beforehand to remove excess salt)
- 2 cups Full-fat Coconut Milk (freshly squeezed or high-quality canned)
- 1-2 cups Vegetable or Chicken Stock (as needed for consistency)
- 2 tablespoons Unsalted Butter
- to taste Black Pepper and Salt (be cautious with salt if using salted meat)
👨🍳 Instructions
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1
Prepare the dasheen leaves by washing them thoroughly under cold water. Remove the tough outer skin of the stems, then chop both the leaves and stems into small pieces.
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2
If using salted pigtail or beef, boil it in a separate pot of water for 15-20 minutes to remove excess salt, then drain and set aside.
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3
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the onions, garlic, pimento peppers, and scallions, sautéing for 3-4 minutes until softened and fragrant.
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4
Stir in the cubed pumpkin and sliced okra. Cook for another 5 minutes, allowing the okra to start softening.
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5
Add the chopped dasheen leaves and stems to the pot. Toss them with the aromatic base until they begin to wilt.
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6
Pour in the coconut milk and enough stock to just cover the vegetables. Add the thyme sprigs and the boiled salted meat (if using).
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7
Carefully place the whole Scotch bonnet pepper on top of the liquid. Do not cut or break the pepper, as this will release intense heat into the dish.
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8
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30-35 minutes until the leaves and pumpkin are completely tender.
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9
Gently nestle the cleaned crab halves into the pot. Cover and simmer for an additional 10-12 minutes until the crab is cooked through and has turned a bright orange-red.
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10
Carefully remove the crabs, the whole Scotch bonnet pepper, and the thyme sprigs. Set the crabs aside on a plate.
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11
Using a traditional Caribbean 'swizzle stick' (bois lélé) or an immersion blender, pulse the vegetable mixture until it reaches a smooth, thick, and velvety consistency. Avoid over-blending; it should still have a little body.
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12
Return the crabs to the pot. Taste the callaloo and adjust the seasoning with salt and fresh black pepper as needed.
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13
Simmer for 2 more minutes to re-incorporate the flavors, then remove from heat and serve hot.
💡 Chef's Tips
If dasheen leaves are unavailable, you can substitute with a mix of fresh spinach and kale, though the flavor will be slightly different. Always handle the Scotch bonnet pepper with care; if it bursts during cooking, the dish will become extremely spicy. For the best texture, ensure the pumpkin is cooked until it is completely soft, as it acts as a natural thickener for the sauce. Cleaning the crab thoroughly is essential; remove the 'dead man's fingers' (gills) and the apron before adding to the pot. Traditional callaloo is often 'swizzled' by hand to maintain a specific texture that is slightly more rustic than a machine-blended soup.
🍽️ Serving Suggestions
Serve alongside a generous portion of Caribbean Macaroni Pie for a classic Sunday meal. Pair with fluffy white rice or coconut rice to soak up the rich, creamy sauce. Add a side of buttery cornmeal dumplings or boiled green bananas. Serve with a cold glass of Sorrel or Mauby to balance the rich flavors. Accompanied by brown stewed chicken or fried fish for a complete island feast.