Crab and Callaloo and Crab

This recipe is a Caribbean favorite of mine.
Whether served over rice or as a soup this
is a dish that your family is sure to love.

Ingredients:
4 blue crabs, cleaned and chopped
12 pods okra, finely chopped
18 taro leaves (can substitute with frozen spinach)
1 large onion, peeled and chopped
1 habanero pepper
6 cloves garlic, peeled and crushed
4 sprigs fresh thyme
1/2 cup pumpkin, peeled and cubed
4 green chopped onions
4 ounces salted pig's tail (optional)
1 cup water
3 cups coconut milk
salt to taste

Directions:
First, clean the taro leaves
by removing the skin from the stalks,
and by removing the tip from the center rib.
Next, cut and rinse the taro
leaves into very small pieces.
Then place the taro leaves, onion,
okra, garlic, thyme, water,
salted pig's tail, pumpkin,
habanero pepper (the entire pepper),
and coconut milk into a large-sized pot.
Next, cover the mixture and simmer over
low heat for approximately 30 minutes.
Next add the blue crab to the mixture.
Make sure that you do not puncture the habanero pepper.
Then cover once again and continue to let simmer
for approximately 30 more minutes.
Finally, remove the habanero from the mixture,
and add salt (amount will depend on your taste).
The soup should then be pureed until smooth
using an immersion blender.
This dish can then be served
as a soup or over rice. Enjoy!