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Export 26 ingredients for grocery delivery
Step 1
In a large bowl, toss crab with epis and sour orange juice.
Step 2
Set aside to marinate.
Step 3
Toss beef with Creole seasoning, sour orange juice and epis.
Step 4
Set aside to marinate. It is best to marinate the meat overnight.
Step 5
In a large pot, heat the oil.
Step 6
Add the pasta sauce and fry for a few minutes.
Step 7
Add the meat and stir well to coat the meat.
Step 8
Cover the pot and cook on high heat for 5 minutes.
Step 9
Open the pot and give it a good stir.
Step 10
Reduce heat to medium and cook, covered, for about 30 minutes.
Step 11
While the meat is cooking, let’s start on the okra.
Step 12
In a pot, heat oil.
Step 13
Add epis and saute for a few minutes.
Step 14
Add onion, ginger and garlic. Saute until the onion starts to brown.
Step 15
Add okra and saute for a few minutes until they start to brown.
Step 16
Add juice of 1 lime and stir to combine.
Step 17
Add coconut milk and 1 cup of water. Stir to combine.
Step 18
Cook, covered, on medium heat for about 30 minutes, until the okra is very soft.
Step 19
Reserve 1 or 2 tablespoons of okra pieces and puree the rest in a blender or food processor.
Step 20
Now back to the pot with the meat.
Step 21
Add the marinated crab to the pot.
Step 22
Add the onion, bell pepper, Scotch Bonnet pepper and bouquet garni on top.
Step 23
Cover and cook for about 20 minutes.
Step 24
Remove the crab to a bowl.
Step 25
Add the pureed okra to the pot and stir well.
Step 26
Add 1 cup of water and salt, as needed.
Step 27
Add paprika, onion powder, garlic powder and ginger powder.
Step 28
Simmer on medium high heat for about 10 minutes.
Step 29
Return the crab to the pot.
Step 30
Tom Tom Instructions:
Step 31
Peel and core the breadfruit.
Step 32
Chop it into about 12 pieces.
Step 33
Boil breadfruit in well salted water.
Step 34
Cook until very soft, about 30 minutes.
Step 35
Mash with a potato masher and wooden spoon until it is as smooth as you can get it.
Step 36
Serve with the sos kalalou.