News Americas, NEW YORK, NY, Fri. Nov. 1, 2019: This week we take you on a culinary journey to Trinidad and Tobago where we spotlight on the classic Crab & Callaloo dish. Here’s how you make it.
1 bundle dasheen leaves (approximately 12 leaves), stalks removed and finely chopped
12 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
2 tbsp salted butter
1 bouillon cube, optional
4 green onions, chopped
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 being careful not to puncture the habanero pepper.
Cover, and continue to simmer for 30 minutes.
Salt to taste.
Remove the hot pepper and crab pieces with a slotted spoon and set aside.
Puree the rest of the liquid mixture using an immersion blender until smooth.
You could also puree in small batches using a blender.
Return the blended sauce, crab, and hot pepper to the pot.
Serve with rice.