Recipe courtesy of Asa Wright Nature Centre
30 min
15 min
4 to 6 servings


  • 1 cup water
  • 1/4-pound salt pork
  • Meat from 2 cooked crabs, optiona
  • 2 tablespoons butter, divided
  • 4 chives, minced
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 8 okra, cleaned and diced
  • 12 dasheen leaves, cleaned and stripped from their stalks*
  • 4 cups coconut milk
  • 1 1/2 cup grated or cubed pumpkin
  • Salt
  • Rice or cornbread, for serving


Pour 1 cup of water into a large saucepot. Add the salt pork and crabmeat, if using, and bring to a boil.

Meanwhile, in a small frying pan over medium heat, melt 1 tablespoon of butter. Add chives, onion, and garlic and cook until lightly browned, about 2 minutes.

Add the garlic mixture to the pot with the pork. Add the okra, dasheen or spinach, coconut milk, and pumpkin and cook until soft, about 10 minutes. Turn off the heat, add the remaining tablespoon of butter, and season with salt, to taste. Serve hot with rice or cornbread.

Cook's Note

*Dasheen is a leafy green similar to spinach. It can be found in specialty stores or spinach may be substituted.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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