• In a sizeable bowl, add the crab, epis and orange juice. Combine them well and let them marinate.
• Combine the beef, Creole seasoning, epis and orange juice. Put them aside to marinate, preferably do this overnight.
• Heat the pan and oil.
• Once well heated, add the pasta sauce and fry it for a few minutes.
• Add the meat, combine it well with the sauce and ensure it’s all coated.
• Cover the pan and let the mixture cook on high heat for about 5 minutes.
• Afterwards, stir the mixture and cover again. This time, reduce the heat and let it cook for about 30 minutes.

Cooking the Okra

• Heat oil in a pan.
• After it heats up, add epis and sauté.
• To the mixture, add onions, garlic, and ginger. Let them saute until the onions begin to turn brown.
• Add okra, let it cook until it starts to turn brown.
• Add one lime's juice and stir properly.
• Add in the coconut milk and a cup of water. Mix well.
• On medium heat, leave the mixture to cook for about 30 minutes.

The cooking meat

• Add the marinated crab to the pot.
• Add the Scotch Bonnet pepper, bell pepper, onion, and bouquet garni on top.
• Cover and let it cook for about 20 minutes.
• Remove the crab to a bowl.
• Add the pureed okra to the pot and stir well.
• Add 1 cup of water and salt, as needed.
• Add garlic powder, onion powder, paprika, and ginger powder.
• Simmer on medium-high heat for about 10 minutes.
• Return the crab to the pot.

Tom Tom

• Peel and core the breadfruit.
• Chop it into about 12 pieces.
• Boil breadfruit in well-salted water.
• Cook until very soft, about 30 minutes.
• Mash with a potato masher and a wooden spoon until smooth.
• Serve with the SOS kalalou.