Recipe courtesy of Madame Vivian Madacombe
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1 hr 35 min
20 min
1 hr 15 min
2 servings



Strip the stalks from the dasheen leaves and wash and dry the leaves. Cut leaves into fine pieces. Set aside.

Heat oil, if using, in a large pot over medium-high heat, and then add crab meat, okra, pig's tail, green onions, onions, thyme, and garlic. Saute for 3 to 4 minutes. Place whole hot pepper in pot, then add 2 cups of boiling water and bring to a boil. Reduce the heat and simmer for about 1 hour, or until all ingredients are tender.

Remove hot pepper. Whisk in the dasheen leaves until well blended. Serve with rice, potatoes or boiled dasheen root.

Cook's Note

Dasheen is a variety of taro; the leaves of the taro root are called callaloo in the Caribbean. If you cannot find dasheen leaves or taro root leaves, substitute spinach.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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