Ingredients:

1 pound of tomatoes
2 tablespoons of oil
1 finely chopped onion
3 chopped garlic cloves
-salt and hot pepper to taste

Procedure:

Roast the tomatoes until it is soft and
the skin can be easily peeled off. Mash
the tomatoes into a pulp. Add onion and
pepper and mix well.

In a heated frying pan add the oil and
then saute the garlic. Add the tomatoe
mixture and stir for at least one min.
Remove from the fire.

Heat oil in a frying pan and then sauté
the garlic. Add tomato mixture and stir
for at least 1 minute Remove from fire

Ingredients:

2 crabs
-salt to taste
6 sliced ochroes
3 tablespoons oil
4 ounces of coconut milk
1 bunch of dasheen bush
-or 2 bunches of spinach
1 scotch bonnet pepper
-(habanero)

Directions:

In a large pot heat up the oil until hot.
Add the crab claws and fry for at least 3
minutes. Remove and set aside.

Next add the dasheen bush along with the
ochroes to the pot and stir to coat with
oil.

Fry for one minute. Add the salt to taste,
coconut milk and 8 cups of water and stir.

Now bring the pot to a boil with the lid
on, then cook on medium low heat. Add the
pepper by gently pushing it under surface
with a spoon.

Note: You must be careful not to burst the
pepper when stirring, otherwise heat in d'
place! Cook for 20 minutes then remove the
pepper.

Next blend the callaloo with a traditional
swizzle stick until it is thick and like a
soup. Next add the crab meat back into the
pot and let it simmer for about 15 minutes.