Callaloo and Crab Dip with Cassava Crackers

Ingredients

• about 450 g Callaloo
• about 225 g Crab Meat
• 1/2 cup Coconut Milk
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 small Hot Pepper
• 1 cup Cassava Flour
• 1/4 cup Water
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Sauté chopped onion, garlic, and hot pepper in olive oil until softened.
2. 2Add callaloo and coconut milk, simmer until callaloo is tender, about 15 minutes.
3. 3Stir in crab meat and season with salt and pepper.
4. 4For the cassava crackers, mix cassava flour, water, olive oil, salt and pepper to form a dough.
5. 5Roll out the dough thinly and cut into cracker shapes.
6. 6Bake at 175°C for 12-15 minutes, or until golden brown.
7. 7Serve the callaloo and crab dip with the cassava crackers.

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