Caribbean Callaloo And Crab
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
62
Spice
55
Sweetness
58
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 large
Onion (chopped)4 sprigs
Thyme (fresh)6 cloves
Garlic (crushed)1 cup
Pumpkin (peeled, cubed)1 cup
Water3 cups
Coconut MilkDirections:
1
Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib
2
Rinse, and cut into bite size pieces
3
Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot
4
Cover, and simmer over low heat for 30 minutes
5
Add the crab to the pot
6
Be careful not to puncture the habanero pepper
7
Cover, and continue to simmer for 30 minutes
8
Remove the habanero, and season with salt to taste
9
Puree the soup using an immersion blender until smooth
10
You could also puree in small batches using a blender
11
Serve over rice