|Groundnut oil||3 Tablespoon|
|Onion||1 Large, finely chopped|
|Spring onions||4 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Red chili||1 , deseeded and finely chopped|
|Sprig thyme||1 , crumbled|
|Okra||8 Ounce, thinly sliced|
|Callaloo leaves/Spinach leaves||1 Pound, hard stems discarded and roughly chopped (500 Gram Fresh Ones)|
|Vegetable stock/Chicken stock||1 1⁄2 Pint (900 Milliliter)|
|Coconut milk||14 Fluid Ounce (425 Milliliter)|
|Crab meat||8 Ounce (250 Gram, Fresh / Canned)|
|Lime juice||1⁄2 Tablespoon (Juice Of 1/2 Lime)|
|Hot pepper sauce||1 Dash|
1. Heat the oil in a large saucepan, add the onion, spring onions and garlic and cook gently for 5 minutes, or until softened. Add the chilli, turmeric and thyme and stir over a low heat for 1-2 minutes.
2. Stir in the okra, then add the callaloo or spinach leaves. Turn up the heat and cook, stirring, until the leaves start to wilt. Lower the heat and add the stock and saffron. Bring to the boil, then lower the heat, cover and simmer for 20 minutes.
3. Add the coconut milk and crab meat and stir well. Heat gently for 4-5 minutes and then season to taste with salt and pepper.