Callaloo

Ingredients

• •4 tbsp butter
• •1 small onion, chopped
• •1 clove garlic, chopped
• •340 g fresh spinach leaves (or dasheen greens)
• •720 ml water
• •120 ml coconut milk
• •1 medium potato, peeled and chopped
• •Salt and pepper to taste
• •230 g crabmeat or other seafood
• •Paprika

Directions

1. 1In a large pot, melt the butter over medium-high heat. Add the onions and garlic and sauté for about five minutes, or until the onion is transparent. Stir in the spinach and cook for five minutes. Remove the mixture from the pot and set aside. Add the broth, coconut milk, potato, salt and pepper to the pot, stir, and bring to a boil over a high heat. Reduce the heat and simmer, partially covered, for 15 minutes, until the potato is cooked. Add the cooked spinach and simmer for 10 more minutes. Add the fish and cook for another five minutes, until heated through. Sprinkle with paprika.