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Caribbean Callaloo and Crab
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Savory crab and taro leaf purée, perfect over rice or as a comforting soup. Try with spinach if taro leaves unavailable.
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
  • 0.5 cup peeled, cubed pumpkin
  • 1 cup water
  • 1 habanero pepper
  • 3 cups coconut milk
  • 4 blue crabs, cleaned and chopped
  • salt to taste
  • 4 green onions, chopped
Instructions:
  • Prepare the taro leaves by peeling the skin from the stalks and removing the tips from the center ribs. Rinse them well and chop into bite-sized pieces.
  • Add taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper, and coconut milk to a large pot. Simmer covered on low heat for 30 minutes.
  • Gently place crab in the pot, taking care to avoid piercing the habanero pepper. Cover and simmer for 30 minutes. Discard habanero and season with salt.
  • Blend soup until velvety using an immersion blender or in small portions with a regular blender.
  • Enjoy over a bed of fluffy rice and top with fresh, vibrant green onions.

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