Method

1. Saute onion, okra, salt pork, thyme, garlic, habanero and scallions until the okra and onions brown.
2. Stir in the callaloo with the chicken stock and simmer until the callaloo is tender.
3. Puree with a stick blender. Adjust seasoning to taste with salt and pepper.
4. Stir in coconut milk and crab, then warm gently.
5. Serve with rice.

Recipe from foodista.com ↗