The Creole Calalou is reminiscent of the African one, but it is a more refined version of it. Unfortunately, the vegetable which is always used in the making of it, and which gives it a characteristic flavour, the “taro” or “chou de caraïbe”, is a tropical plant, the nearest substitute for it being spinach. The calalou is made with 1 quart of water, 2 lbs. of “taro” leaves, or spinach, 3 dozen okras (these are obtainable in tins), ½ lb. of salt pork cut in 2 inch lengths, and 5 or 6 crabs, also in pieces, with spices, onions, 1 clove of garlic, salt, pepper, and chillis. It is simmered for at least 3 hours, and is served very hot, with rice.