Ingredients

• 500g/llb fresh callaloo or spinach leaves
• 3 tablespoons groundnut oil
• 1 large onion, finely chopped
• 4 spring onions, chopped
• 2 garlic cloves, crushed
• 1 fresh red chilli, seeded and finely chopped
• 1 teaspoon turmeric
• sprig of thyme, crumbled
• 250g/8oz okra, sliced thinly
• 900ml/11/2 pints chicken stock
• few strands of saffron
• 425ml/14 fl oz coconut milk
• 250g/8oz crab meat, fresh or canned
• salt and freshly ground black pepper
• juice of 1/2 lime
• dash of hot pepper sauce

How To Make Bajan Style Callaloo Soup:

1. Wash the callaloo or spinach leaves thoroughly under running cold water to remove any dirt. Drain, shake dry and then roughly chop them, cutting out and discarding any hard stems.

2. Heat the groundnut oil in a large saucepan and add the onion, spring onions and garlic. Fry gently for 5 minutes, or until softened. Add the red chilli, turmeric and thyme, and stir over low heat for 1-2 minutes.
3. Stir in the okra and then add the chopped callaloo or spinach leaves. Turn up the heat and cook, stirring, until the leaves start to wilt. Reduce the heat and add the chicken stock and saffron. Bring to the boil, and then cover and simmer for 20 minutes.
4. Add the coconut milk and crab meat and stir well. Heat gently for 4-5 minutes and then season to taste with salt and pepper. Just before serving, stir in the lime juice and hot pepper sauce.

Preparation: 15 minutes
Cooking:35 minutes
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

Tuna in Tomato Sauce Recipe Ingredients:

• 4 tuna steaks
• juice of 2 limes
• 2 garlic cloves, crushed
• 1 fresh red chilli, seeded and crushed
• pinch of salt
• 300ml/ 1/2 pint water
• flour for dredging
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 3 spring onions, chopped
• 1 red pepper, seeded and chopped
• 3 tomatoes, skinned and chopped
• 1 bay leaf
• sprig of fresh thyme
• salt and freshly ground black pepper
• 50ml/ 2 fl oz dry white “wine or water

To serve:

• juice of 1/2 lime
• 1 tablespoon olive oil
• lime wedges

How To Make Tuna in Tomato Sauce

1. Put the tuna steaks in a shallow dish. Blend together the lime juice, garlic, chilli and salt, and sprinkle over the tuna steaks. Pour the water over the top and leave to marinate in a cool place for 1-2 hours.

2. Drain the tuna and throw away the marinade. Dredge the tuna with flour and then fry in the oil in a large frying pan until golden brown on both sides. Remove from the pan and keep warm while you make the sauce.

3. Add the onion, spring onions and red pepper to the oil in the frying pan and fry gently until softened. Stir in the tomatoes and add the bay leaf. thyme, seasoning and wine or water. Simmer gently for a few minutes.

4. Add the tuna steaks to the tomato sauce in the pan. Cover and continue cooking gently for 10 minutes, or until the tuna is cooked. Stir in the lime juice and olive oil, and serve immediately with a garnish of lime wedges.

Preparation: 10 minutes + Marinating Time
Cooking:25 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

Stuffed Green Peppers Recipe Ingredients:

• 4 large green peppers
• tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 fresh red chilli, seeded and finely chopped
• 125g/4oz minced beef
• grated rind of 1 lemon
• 4 tablespoons cooked rice
• salt and freshly ground black pepper
• pinch of paprika
• few chives, chopped
• 4 tomatoes, thinly sliced
• snipped chives, to garnish

How To Make Stuffed Green Peppers:

1. Place the peppers in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently until the peppers are tender but still firm. Drain and allow to cool.
2. Prepare the stuffing: heat the oil in a large frying pan and add the onion, garlic and chilli. Fry gently over low heat until the onion is softened and golden brown.
3. Add the minced beef and stir well. Continue cooking over low hear until well browned. Add the lemon rind and cooked rice. Season with salt and pepper and paprika. Cook gently for 5 minutes and then stir in the chives.
4. Slice the tops off the peppers and scoop out the seeds. Fill with the stuffing and stand in a greased baking tin. Surround with the tomatoes and bake in a preheated oven: at 180°C/350°F/Gas Mark 4 for about 20 minutes. Sprinkle with chives.

Preparation: 15 minutes
Cooking:45 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style