4 Serves
45 Mins
In a large pot, sauté the diced onion, okra, salt pork, thyme, garlic, habanero pepper, and scallions over medium heat until the okra and onions are golden brown.
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KoreanVitamin E
2 mg / 15 mgVitamin K
273 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
188 µg / 400 µgCalcium
271 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
328 mg / 420 mgPhosphorus
765 mg / 1,250 mgPotassium
1355 mg / 4,700 mgSodium
2165 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
9 g / 28 gSugar
12 g / 50 gSaturated Fat
22 g / 20 gCholesterol
114 mg / 300 mgCaffeine
0 mgNet Carbs
117 gAlcohol
0 g
Add the callaloo and chicken stock to the pot. Bring to a simmer and cook until the greens are completely tender.
Use an immersion blender to puree the mixture until smooth, then season with salt and pepper to taste.
Stir in the coconut milk and crab meat, warming the stew gently over low heat to avoid overcooking the crab.
Serve the warm stew over a bed of steamed rice.
20
g102
g15
g
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Turkish