A mouthwatering puree of Taro Leaves and crab served over rice or as a soup, it will leave you wanting more. If taro leaves are not available, you may substitute 2 packages of frozen spinach.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

260 calories; protein 7.9g; carbohydrates 8.8g; fat 23.2g; cholesterol 22mg; sodium 47.4mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2004
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. Read More
(13)

Most helpful critical review

Rating: 2 stars
11/02/2010
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 rather bland an forgettable. Read More
(2)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/24/2004
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. Read More
(13)
Rating: 2 stars
11/02/2010
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 rather bland an forgettable. Read More
(2)
Rating: 4 stars
12/25/2013
The dish came out good. The only problem is the lack of flavor. Added salt to taste but it needed something extra. Growing up with this dish I could tell that the habanero and salt wasn't enough. Just have to play with the seasoning. Pour it over rice and its delicious. Read More
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Rating: 5 stars
12/15/2018
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 okra. We do not eat pork so I omitted the bacon and pig's tail. It was still delicious! I can only imagine what it would have been like with the authentic ingredients. I will happily make this again. I loved eating callaloo when I was in Trinidad and Tobago and am thrilled to be able to make it at home. Thank you for sharing the recipe. Read More
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