Name: The Black Pearl Crab Callaloo
Yield: Serves 4
Cuisine: British
Ingredients: 3 garlic cloves, peeled and finely chopped; 1 large onion, finely chopped; 2 tsp Caribbean curry powder, or other, curry powder; ¼ butternut squash, or medium sweet potato, peeled and diced; 2 sticks celery, finely chopped; the green stems of 2 spring onions, finely chopped; 2 crab claws; salt and freshly ground black pepper; 100 g prepared crabmeat; 1 bay leaf; 500 g fresh spinach; 900 ml vegetable stock; 1 tbsp coconut oil; 5 sprigs fresh thyme; 6 okra, trimmed and sliced; 1 whole Scotch bonnet; 1 clove

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

Anji Locke brings an interesting mix of flavours to the Highlands. The youngest of five sisters, she was born in the 1960s in Leicester, her mother was born in Dominica, her father in Barbados and the whole family moved to Scotland in the 1970s. That is a recipe in itself! When Anji was growing up, both of her parents cooked Caribbean food every day, using different cuts of meat – offal, liver, pig’s trotters – and souse (a traditional