A thick, emerald-green soup made from dasheen leaves, okra, coconut milk, and fresh crab, seasoned with thyme and hot pepper. A cherished Saturday tradition.
Ingredients
1 large bundle dasheen leaves, stripped from stems
4 blue crabs, cleaned and halved
200ml coconut milk
6 okra pods, sliced
1 onion, chopped
3 cloves garlic, minced
3 sprigs fresh thyme
1 Scotch bonnet pepper, whole
1 litre vegetable stock
2 tbsp butter
Salt and black pepper
Instructions
1Wash dasheen leaves thoroughly and roughly chop them.
2Melt butter in a large pot, saute onion and garlic until fragrant.
3Add dasheen leaves, stock, and thyme. Bring to a boil, then simmer 30 minutes.