Bajan Crab and Greens Soups

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             FOOD FUNNY
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Thanks to reader Tim of Newburgh, NY for this not-so-true food funny:

One time when I was home visiting my folks, my Mom asked me to set the
table for dinner. I opened the refrigerator and taped to the inside
of the door was a risque picture of a lovely, slender, perfectly
built, but scantily clad young woman. "Mom, what's this?" I asked.

"Oh, I put that up there to remind me not to overeat," she answered.

"Is it working?" I asked.

"Yes and no," she explained. "I've lost 15 pounds, but your dad has
gained 20!"

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             TODAY'S RECIPE
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Bajan is the adjective used to describe people and things from
Barbados. Hundreds of different versions of callaloo exist around the
Caribbean, and here is one of the favorites of the Bajan people.

Bajan Crab and Greens Soups (Callaloo)

2 Tbs (30 ml) butter
1 onion, finely chopped
2-4 cloves garlic, finely chopped
1/2 lb (225 g) callaloo greens (dasheen, taro leaves)
or spinach or Swiss chard leaves, washed, trimmed,
and coarsely chopped
3 cups (750 ml) chicken stock
1/2 cup (125 ml) canned coconut milk
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
1/2 lb (225 g) fresh, canned, or frozen crab meat,
picked over

Heat the butter in a large pot over moderate heat and saute the onion
and garlic until they are tender but not brown, about 10 minutes. Add
the greens and stir until they are limp. Add the stock, coconut milk,
salt, pepper, and optional hot sauce and bring to a boil. Reduce the
heat to low and simmer covered until the greens are tender, about 10
minutes. Add the crab and simmer for 2 minutes. Serves 4 to 6.
Received on Thu Nov 6 06:39:16 2003