Caribbean Callaloo and Crab
Ingredients1 h 20 m servings 259
- 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.
- 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.
- 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.
Per Serving: 259 calories; 23.2 8.8 7.9 22 47 Full nutrition
ReviewsRead all reviews 4
This is nothing but pure carribean flavour, mouth watering and overall healty. Taste is delighting and very good. Try this for kids who don't like spinach.
I've never tried any authentic version of this, but I wasn't impressed. The habanero didn't offer sufficient flavor. The okra goo accentuated the sliminess of the spinach. I thought it was rath...
I made this with a LOT of substituted ingredients because I could not get all that the recipe called for where I live, here in the US. I used fresh spinach, dried thyme, canned crab, and frozen ...