Name: Calialoo
Ingredients: 1 pound spinach, washed and coarsely chopped; 3 pint chicken stock; 1 onion, finely chopped; 1 clove garlic, chopped; 1/2 cup coconut milk; 6 ounce lump crab meat, trimmed; Salt, freshly, ground black pepper; dash Pickapeppa hot pepper sauce or Tabasco

Calialoo

Ingredients

1 pound spinach, washed and coarsely chopped
3 pints chicken stock
1 onion, finely chopped
1 clove garlic, chopped
1/2 cup coconut milk
6 ounces lump crab meat, trimmed
Salt, freshly, ground black pepper
dash Pickapeppa hot pepper sauce or Tabasco

Instructions

Trinidad. Add the chopped spinach to the chicken stock with the onion and garlic. Cook until tender. Add the coconut milk and crab meat and simmer until the crab meat is heated through. Season to taste with suit, pepper, and Pickapeppa or Tabasco sauce. Serve with Foo-Foo, if green plantains arc available. Serves 6. Note: The tender young leaves of dasheen, a starchy root vegetable, are the "callaloo" of this recipe. In Jamaica, a type of English spinach with a larger leaf is also called "callaloo," regular spinach makes an excellent substitute. Sometimes okras are added-12 small ones for soup for 6.