Crab Callaloo is a traditional Guyanese recipe for a classic crab and greens stew thickened with okra and flavoured with chillies and coconut milk. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Crab Callaloo.
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Ingredients:
6 crabs, cleaned and halved with claws removed
1 bunch dasheen (taro or tannia leaves) or 2 bunches spinach
6 okra, cut in quarters
1 green congo pepper (scotch bonnet)
120ml coconut milk
3 tbsp oil
90ml dark rum
salt to taste
Method:
Heat the oil in a large pot, add the crab claws and halved bodies and fry for 3 minutes then set aside. Add the dasheen (or spinach) and the okra to the pot and stir to coat with oil. Fry for 1 minute then add the salt, coconut milk and 2l water.
Cover the pot, bring to a bowl then reduce to a simmer on medium heat. Add the whole chilli, pushing it beneath the surface of the broth with a spoon. cook for 20 minutes then add 90ml of dark rum. Remove the chilli at this point and stir the callaloo so that it becomes thick like a soup. Return the crab back to the pot and allow to simmer for 15 minutes.
Take off the heat, transfer to a serving dish and serve with rice or stewed chicken or beef.
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