1 family pkg. frozen cut okra
1 family pkg. cut spinach
1 med. tomato, peeled
1 med. green pepper, peeled
1 med. onion, diced
1 whole hot pepper
1 garlic clove
A few sprigs thyme, cut up
A few sprigs parsley, cut up
A piece of ripe pumpkin, peeled and cut in sm. pieces
1/2 block frozen creamed coconut
1 tbsp. butter
3 cleaned crabs with backs removed
1 smoked turkey wing
Salt

Pumpkin about 4 inches square is enough.

Boil turkey wing in water until nearly tender. Drain. Place turkey and all other ingredients except salt in pot with water enough to prevent burning but not too much to make mixture too watery. Make sure that hot pepper is placed on top of ingredients in pot. Be sure not to let pepper burst, if it does remove immediately.

Cook ingredients over medium to low fire until cooked. Remove crabs after about 1/2 hour cooking and set aside. Add again when callaloo (spinach) is almost done. Add salt cautiously since turkey was salted. P.T.O.

When done, swizzle with swizzle stick or eggbeater until mixture resembles a smooth paste. Serve hot with rice dishes.