Kalaloo Virgin Islands Style

1. 1

   Soak meats overnight in cold water to remove excess fat and salt. Cook meat and conchs in 2 qts water till soft.

2. 2

   When meat is half cooked, add fish and crab and continue cooking till meat is tender.

3. 3

   Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot.

4. 4

   Wash greens, and chop fine or put through grinder.

5. 5

   Cut up okras and add with greens to meat and eggplant mixture.

6. 6

   Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and hot pepper if desired. If mixture is too thick, add 1-2 cups water.

* Per serving · 4 servings · Values may vary.