1 bundle dasheen leaves (approximately 12 leaves)
7 small ochros
2 tbsp. salted butter
¼ cup chopped onion
4 pimentos, chopped
3 cups water
1 small crab (clean) or 1 large gundy (crab claw) or pigtail, chopped in 1- inch pieces (optional)
1 green hot pepper (optional)
1 cup coconut milk
2 sprigs thyme
4 chives
1 bouillon cube (optional)
Salt and pepper to taste
Soak and cut up the meat. Scald and clean the crabs. Strip the stalks from the dasheen leaves. Wash leaves, ochros and seasoning; chop finely. Simmer all the ingredients, except hot pepper and salt, together in the water and coconut milk.
Stir occasionally. Cook for about 15 minutes and add hot pepper and salt for flavoring.
Cover saucepan and allow to cook for another 15 minutes over medium heat until everything is soft. Remove hot pepper and crab and swizzle or puree in blender.
Serve with rice.
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Source: simplytrinicooking.com
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