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Dominica Crab Callaloo

Dominica Crab Callaloo is a traditional Dominican (from the Island of Dominica) recipe for a classic stew of dasheen or tannia leaves and crabs in a coconut milk base with dumplings. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Dominica Crab Callaloo.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6

Rating:

Tags : Spice RecipesHerb RecipesDominica Recipes

Dominican

Calaoo and crab soup is now the national dish of Dominica. In Dominica, a crab commonly referred to 'cirique', which is often found in many the rivers is most commonly used. They are brown and yellow in colour, with sharp pincers. Even though this may be the preferred crab, other crabs on the island can substitute for cirique, in this Dominican callaloo soup recipe.

Ingredients:

1kg young dasheen or tannnia leaves, you can also use spinach
3 large fresh crabs
250ml coconut milk
1 large onion, chopped
1 tbsp oil
1.25l water
1 tbsp celery, chopped
1 tbsp thyme, chopped
4 Chives, chopped
1 hot chilli (scotch bonnet or habanero), minced
5 garlic cloves, finely chopped
2 tbsp salt
1 tbsp ground black pepper
1½ tbsp ground turmeric
10 small Dominican dumplings

Method:

Bring a large pan of lightly-salted water to a boil. Add the crabs and a little grated garlic and boil for 20 minutes.

Drain the crabs and set aside to cool until they can be handled. Remove the crab backs and clean them, discarding the gills and intestines. Separate the legs, claws and sides (along with any meat in the shells) to later add to soup

Wash the dasheen or tannia leaves and, if using the stems, separate from the leaves and peel. Chop the leaves and stems then boil in 750ml of water to which 1/2 tbsp of salt has been added. If using spinach as a substitute, wash and chop the leaves

Place a large pan over medium heat. Once hot add oil and use to fry the onion, celery and garlic for 3 minutes. Pour in the coconut milk and 500ml water. At this point add the dasheen, tannia leaves or spinach.

Use a handheld (stick) blender and pulse the leaf mixture in the pot for about 15 seconds. Add the thyme and chilli then stir to combine before adding the dumplings and the boiled crab pieces.

Season with the remainder of the salt and black pepper then return the contents of the pan to a simmer. Cover and cook for 45 minutes.

Once cooked the dish can be served by itself, with an accompaniment of white rice or bread