Kalaloo Virgin Islands Style

• 2 quarts water
• 1 lb pig's foot, salted
• 1 lb salt beef
• 1 lb ham, uncooked
• 1/2 lb conch, pounded
• 1 lb fish, deboned
• 1 lb crabmeat
• 3 lbs spinach or 3 lbs mixed greens
• 12 okra
• 1 eggplant
• hot pepper (optional)

1. Soak meats overnight in cold water to remove excess fat and salt. Cook meat and conchs in 2 qts water till soft.
2. When meat is half cooked, add fish and crab and continue cooking till meat is tender.
3. Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot.
4. Wash greens, and chop fine or put through grinder.
5. Cut up okras and add with greens to meat and eggplant mixture.
6. Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and hot pepper if desired. If mixture is too thick, add 1-2 cups water.

water, salt beef, ham, conch, fish, crabmeat, spinach, okra, eggplant, hot pepper

Taken from www.food.com/recipe/kalaloo-virgin-islands-style-288387 (may not work)