Callaloo

Ingredients:
12 ochroes
1 bunch of dasheen bush
1 green congo pepper
2 chopped onions
4 cloves of garlic
1 seasoning pepper
2 stalks of chive
3 stalks of thyme
4 blades of parsley
2 cups of water
1 cup of coconut milk
1 tsp. salt
black pepper
2 cleaned fresh crabs
2 pieces of salted pig tail
1 tbsp. Goldern Ray Cooking Butter or any cooking butter

Method:
1. Wash ochroes and slice into 1/2 inch slices.
2. Wash and cut the dasheen bush finely.
3. Wash the congo pepper, seasoning pepper, chive, thyme and blades of parsley.
4. Set aside the congo pepper and finely chop the seasoning pepper, chive, thyme, onions, garlic and blades of parsley.
5. In a heavy bottom large pot, add cut daheen bush, sliced ochroes, chopped seasoning pepper, chive, thyme and blades of parsley, onions, garlic, pig tail, crabs, coconut milk, water, salt and 4 dashes of black pepper. Finally place the congo pepper on top of the ingredients.
6. Place pot on medium fire and allow to boil, add cooking butter then lower the heat and allow to simmer until reduced to half the original contents.
7. Turn heat off and place in glass dish ready for serving with coo coo.