CRAB AND CALLALOO
1 tablespoon vegetable oil
I onion diced
3 cloves garlic, crushed
1 Scotch bonnet cilli, halved, seeded and finely diced
450g roughly chopped callaloo or kale
450g okra, sliced
600ml coconut milk (thick and creamy)
1 tablespoon salted butter
2 tablespoons dried shrimps
500g cooked white crab meat
salt and freshly ground pepper
Heat the oil in a large saucepan over a medium heat. Add the onion and fry for about 5 minutes until soft, then add the garlic and chilli and fry for few more minutes. Add the callaloo or kale until it is wilted. Add the okra and dried shrimps, pour over the coconut milk and stir in the butter. Cover the pan, reduce the heat and simmer for twenty minutes. Add the crab meat and simmer for a further 10 minutes. Season well with salt and pepper and serve.
Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.
Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.