Callaloo with Crab

Prepare 4 cleaned blue crabs, cutting each one in half; rinse 18 taro leaves, roughly chop them and remove the tough stems. Slice the onion, mince the garlic, cut the okra into rounds, dice the pumpkin, and chop the chives into pieces.

Heat vegetable oil in a large pot. Add the onion, garlic, thyme leaves and chives, and sauté for about 2 minutes until fragrant.

Add the okra, pumpkin and taro leaves, stir and cook for another minute or so. Pour in the coconut milk and water, then add the crab halves and a whole scotch bonnet pepper.

Bring to a boil, reduce the heat and simmer uncovered for about 35 minutes. Do not pierce the pepper, so the dish doesn't become overly spicy.

Remove the crabs and the pepper. Blend the callaloo with an immersion blender until smooth and thick, or use a traditional wooden swizzle stick.

Return the crabs to the pot, season with salt to taste, and warm through for another 5 minutes over low heat.

Let the callaloo rest for 5 minutes before serving hot, either as a thick soup or as a side dish with rice.