RUPA'S KITCHEN 

     Everyone cooks this dish a bit differently to suit their own taste. Traditionally it has whole crabs cooked in it.

     Ingredients

     1 bundle callaloo bush ( dasheen bush ), or substitute with spinach
     10 ochroes ( or substitute with canned ochroes )
     onion
     3 stalks chive
     3 cloves garlic
     salt, pepper
     chicken bouillon cube
     tabasco sauce ( or float a red hot chili pepper on top of callaloo )
     Worcestershire sauce
     coconut milk
     butter

     Method

     1) Clean callaloo bush ( or spinach). Remove skin from callalloo stalks as well as the ribs from the leaves

     2) Clean and cut up ochroes and add to callaloo bush

     3) Cut up onion, chive and garlic and add

     4) In a large pot melt the butter and add the callaloo mixture

     5) Turn leaves until they change colour, now add salt, pepper, a few drops of Worcestershire sauce, tabasco
     sauce ( or use hot pepper to float on top of callaloo while it is cooking, making sure it does not burst, or the
     callaloo will be too hot ) and the crumbled chicken bouillon cube. Stir.

     6) Add coconut milk and cook callaloo until the seeds of the ochroes have turned slightly pink

     7) Either swivel by hand with a swivel stick, or put in a blender and blend for 3 separate seconds

     (You can make this dry and use it as a side dish or add more water and make it into a soup.)
 

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