Name: Caribbean Callaloo and Crab
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Taro leaves - 18; Okra, finely chopped - 12 pods; Onion, chopped - 1 large; Fresh thyme - 4 sprigs; Garlic, crushed - 6 cloves; Salted pig's tail (Optional) - 4 ounces; Peeled, cubed pumpkin - ½ cup; Water - 1 cup; Habanero pepper - 1; Coconut milk - 3 cups; Blue crabs, cleaned and chopped - 4; Salt to taste -; Green onions, chopped - 4

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Caribbean Callaloo and Crab

1. Taro leaves - 18

2. Okra, finely chopped - 12 pods

3. Onion, chopped - 1 large

4. Fresh thyme - 4 sprigs

5. Garlic, crushed - 6 cloves

6. Salted pig's tail (Optional) - 4 ounces

7. Peeled, cubed pumpkin - ½ cup

8. Water - 1 cup

9. Habanero pepper - 1

10. Coconut milk - 3 cups

11. Blue crabs, cleaned and chopped - 4

12. Salt to taste -

13. Green onions, chopped - 4

How to cook deliciously - Caribbean Callaloo and Crab

1. Stage

Clean taro leaves by removing skin from stalks and tip from center rib. Rinse and cut into bite-sized pieces.

2. Stage

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

3. Stage

Add crab to the pot, being careful not to puncture habanero pepper. Cover and continue to simmer for 30 minutes. Remove habanero; season with salt.

4. Stage

Purée soup using an immersion blender until smooth. You could also purée in small batches using a blender.

5. Stage

Serve over rice; garnish with green onions.