RCI-SF.002.0141.001

Callaloo Voodoo

Name: Callaloo Voodoo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Haitian
Ingredients: 2 lb fresh crabmeat; 3 tbsp peanut oil; 3 unit scallions (including the green tops, minced); 2 cloves garlic (minced); 2 unit branches fresh thyme (crumbled, or ½ teaspoon dried); ½ lb slab bacon (cut into ¼-inch dice); 1 lb fresh spinach or callaloo greens (cleaned with stems removed); 1 lb okra (topped, tailed, and cut into rounds); 7 cups water; 1 unit salt and freshly ground black pepper; 1 unit scotch bonnet-type chile (pricked with a fork); 1 unit juice of 3 limes

Callaloo Voodoo from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

fresh crabmeat
2 lb
peanut oil
3 tbsp
scallions
including the green tops, minced
3 unit
garlic
minced
2 cloves
branches fresh thyme
crumbled, or ½ teaspoon dried
2 unit
slab bacon
cut into ¼-inch dice
½ lb
fresh spinach or callaloo greens
cleaned with stems removed
1 lb
okra
topped, tailed, and cut into rounds
1 lb
water
7 cups
salt and freshly ground black pepper
1 unit
scotch bonnet-type chile
pricked with a fork
1 unit
juice of 3 limes
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Callaloo Voodoo

Ingredients

Method

What Makes This Variant Distinct