Crab Callaloo

Ingredients

• 6 pcs Shadow Beni
• 4 pcs Thyme
• 400 g Dasheen Bush
• 400 ml Coconut Milk
• 2 pcs Blue Crab
• 1 pcs Onion
• 4 pcs Garlic
• 4 pcs Chive
• 1 pcs Celery
• 1 pcs Scotch Bonnet Pepper
• 1 tbsp White Vinegar
• 150 g Okra
• 200 g Pumpkin
• 2 pcs Pimento Pepper
• 1 tbsp Vegetable Oil
• 0.75 tsp Black Pepper
• 2.5 tsp Salt
• 1 pcs Lime

Method

1. Pat {blue_crab} dry, then rub with {salt}, {black_pepper}, and a little of the blended green seasoning made from {shadow_beni}, {chive}, {thyme}, {garlic}, {onion}, {celery}, {scotch_bonnet_pepper}, and {white_vinegar}. Let it stand so the seasoning penetrates.
2. Strip and finely chop {dasheen_bush}, slice {okra}, dice {pumpkin}, and slice {pimento_pepper}. Keep the vegetables separate so they cook evenly.
3. Heat {vegetable_oil} in a heavy pot over medium heat, add the seasoned {blue_crab}, and cook briefly until the shell turns bright and the aroma blooms. Remove and reserve so it does not overcook.
4. In the same pot over medium heat, add the remaining green seasoning and cook until fragrant and slightly dry. Add {okra}, {pumpkin}, and {coconut_milk}, season again with {salt}, and bring to a gentle simmer until the vegetables soften and begin to break down.
5. Add {dasheen_bush} to the pot in batches over medium-low heat, stirring each addition until wilted. Return {blue_crab}, tuck in {pimento_pepper}, and simmer gently until the greens turn velvety, the liquid thickens, and the crab is fully cooked.
6. Taste and adjust with {salt} and {black_pepper}. Crush a little of the softened vegetables against the pot for body, then finish with a squeeze of {lime} to brighten the richness before serving hot.