RECETAS Y COCINA

Ingredients

• 1/4 lb pickled meat
• 2-3 crabs
• 1 dozen eddo or dasheen leaves
• 1 tbsp. butter
• 8 ochroes (okra)
• 1 pint boiling water
• Celery, garlic
• Shrimp
• Scallion
• Salt and pepper to taste

Preparation

Soak and cut up pickle meat.

Scald crabs to kill them, scrub well.

Strip the stalks and mid-rib from leaves, wash and roll them.

Wash and cut up ochroes, scallion, celery and garlic.

Put all ingredients except butter in an enamel or aluminium saucepan.

Pour on boiling water and simmer until everything is soft – about 3/4 hour.

Remove crabs, swizzle thoroughly, add butter, and re-heat.

Serve with foo-foo, made of green plantains and hard yams.

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