Tobagonian Crab and Callaloo Stew with White Rice

Ingredients

• 340 g tinned white crab meat
• 300 g long-grain white rice
• 300 g fresh or frozen callaloo (dasheen leaves) or spinach
• 400 ml coconut milk
• 1 white onion
• 3 garlic cloves
• 100 g okra, sliced
• 1 whole scotch bonnet chilli
• 3 fresh thyme
• 2 tbsp vegetable oil

Method

1. 1

   Heat the oil in a large saucepan over medium heat. Cook the diced onion for 4 minutes, then add the crushed garlic and thyme and cook for 1 minute.

2. 2

   Add the callaloo or spinach and the sliced okra. Pour over the coconut milk and add the whole scotch bonnet. Bring to a gentle simmer.

3. 3

   Cook, stirring occasionally, for 15 minutes until the greens are very soft. Remove the scotch bonnet, then use a hand blender to partially blend the mixture to a thick, saucy consistency.

4. 4

   Fold in the drained crab meat and simmer gently for 5 minutes. Season well.

5. 5

   Cook the rice in salted water according to packet instructions.

6. 6

   Serve the silky crab and callaloo stew alongside the white rice.