Assemble and prep ingredients.
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12 dasheen (eddo/taro) leaves, cut up
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7 okra cut into 1-inch pieces
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2 Tsp salted butter
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1/4 cup diced onions
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4 pimento peppers (mild hot peppers)
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2 large crabs, quartered
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1 (3-inch) piece salt meat, cut into 1-inch pieces
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1 whole scotch bonnet pepper
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3 sprigs fresh thyme
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4 stalks green onions sliced (white and green parts)
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1 chicken bouillon, crushed
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3 cups water
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1 cup coconut milk
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Salt to taste