Kallaloo - cooking recipe

Ingredients

1 1/2 lb. salt meat, ham bone, pigs tail
1 1/2 lb. fresh fish
3 lb. spinach
2 crabs or 1 corned conch
12 okra
1 large onion
1 clove garlic
1 sprig thyme, parsley, celery
1 small piece hot pepper
2 Tbsp. vinegar
3 qt. water

Preparation

Boil salt meat until tender in 3 quarts of water.
Boil fish; remove bones and add to stock.
Add crabs or conch.
Put spinach, okra (from which stems and tips have been removed), onion and garlic through grinder.
Add to stock and boil rapidly about 30 minutes.
The addition of vinegar prevents the appearance of slime.
Do not skim while boiling.
Serve hot with fungi.