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Crab & Callaloo   by Haydn Dunn

 Callaloo (prounced cah-lah-lu) is a Caribbean dish that is most popular in Trinidad & Tobago, The main ingredient is a leaf vegetable and locals refer to it as bhaaji or the callaloo Bush. its goes best with crab, dumplin or pigtail, it could be eaten with rice or you can have it as a soup

 Here is how to make it

 

Callaloo

 

INGREDIENTS

·     18 taro leaves

· 12 pods okra, finely chopped

·     1 large onion, chopped

·     4 sprigs fresh thyme

·     6 cloves garlic, crushed

·     4 ounces salted pig's tail (optional)

·     1/2 cup peeled, cubed pumpkin

·     1 cup water

·     1 habanero pepper

·     3 cups coconut milk

·     4 blue crabs, cleaned and chopped

·     salt to taste or throw in some pig tails

·     4 green onions, chopped

 

DIRECTIONS

1.  Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.

2.  Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.

3.  Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.

 

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