Callaloo Voodoo

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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2 pounds fresh crab meat
3 Tbsp. peanut oil
3 scallions, including the green tops, minced
2 cloves garlic, minced
2 branches fresh thyme, crumbled, or 1/2 tsp. dried
1/2 pound slab bacon, cut into 1/4″ pieces
1 pound fresh spinach or callaloo greens, cleaned with stems removed
1 pound okra, topped, tailed, and cut into rounds
7 cups water
salt and freshly ground black pepper
1 scotch bonnet-type chile, Pricked with a fork
juice of 3 limes


Brown the crab meat in the oil with the scallions, 1 tsp. of the garlic and the crumbled thyme.

In a stockpot, brown the diced bacon. Wilt the spinach in the rendered bacon fat. Add the okra and cover with the water, then add salt and freshly ground black pepper to taste. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crab meat, remaining garlic and the chile that has been pricked with a fork. Continue to cook over low heat for 20 minutes, stirring occasionally. When done, add the lime juice, whisk it through thoroughly, and serve hot.

Recipe from Caribbean Choice.