After Removing thick stems and or shaving them from callaloo leaves and kale.

Bring a large pot of salted water to a boil

Blanch kale and callaloo leaves for 30–45 seconds only

Immediately transfer to ice water to stop cooking

Drain well and gently squeeze out excess water

Reduce any strong or bitter notes depending on the greens used

Maintain a vibrant green color

Create a smoother, more balanced final dish

Flavor Base

1 large onion, diced

4 cloves garlic, minced

½ cup scallions, sliced

½ bell pepper, diced

1 tbsp fresh thyme

Aromatics (Infusion)

6–8 whole allspice berries (pimento)

Cheesecloth (to tie aromatics)

1 whole scotch bonnet pepper (do not cut)

6–8 cups water or light stock

Black pepper to taste

Splash of vinegar or lime juice

Salt (if needed)

Prepare the Meats

Soak salted meats overnight (or at least 4 hours)

Parboil in fresh water for 10–15 minutes

Drain and rinse thoroughly

Build the Meat Broth

In a large pot, add cleaned meats and ham bone

Cover with water (6–8 cups)

Simmer 45–60 minutes until tender

Build the Flavor Base

In a sauté pan, cook onion, garlic, scallion, bell pepper, and thyme until fragrant

Add this mixture into the meat broth

Infuse with Allspice (Key Elevation)

Place allspice berries in cheesecloth and tie securely

This gives depth without overpowering the dish

Remove before final serving

In a separate pot, simmer conch in water until tender (30–45 minutes)

Remove conch and set aside

Use Same Liquid to Cook Fish (Efficiency + Flavor)

In the same conch liquid:

Add fish fillets

Gently poach for 5–7 minutes

Remove fish carefully and set aside

Reserve this liquid (conch + fish stock)

Combine the Broths

Add conch/fish stock into the main meat pot

Add cooked conch back into the pot

Add Greens, Okra & Scotch Bonnet

Add prepared greens (blanched or fresh)

Add okra

Add whole scotch bonnet

Cook 20–30 minutes until:

Greens fully break down

Okra thickens the body

Note If using blanched greens, cooking time may be slightly reduced

Blend ¼–⅓ of the mixture

Return to pot and mix

Add Crab

Add cleaned crab

Simmer 10–15 minutes

Remove allspice bundle

Adjust seasoning (black pepper, vinegar/lime)

For best results:

Instead of adding fish back to the pot, place fish into each serving bowl.

This ensures:

Fish stays intact

Each guest gets an equal portion

Better presentation

Traditionally served with fungi.