Trinidad Crab and Callaloo is a traditional Trinidadian recipe for a classic stew of crab in a taro leaf, coconut milk, pumpkin and green seasoning base. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Trinidad Crab and Callaloo.
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This easy crab and callaloo recipe combines dasheen bush (taro leaves), fresh herbs, and creamy coconut milk into a rich, savoury side dish. A Trinidad and Tobago favourite that’s often served with Sunday lunch or enjoyed as a soup all on its own. Young taro leaves are always best; to select try bending the stem if it's flexible then the leaf is still young.
Ingredients:
1 bunch 10–15 leaves callaloo bush (taro leaves)
12–15 okra
500ml coconut milk, homemade or tinned
4 pimento chillies chopped
1/2 tsp brown sugar
3 garlic cloves crushed
3 whole cloves lightly crushed
50g diced pumpkin, calabaza, or butternut squash
1 tbsp green seasoning
Salt and freshly-ground black pepper, to taste
2 whole hot chillies (Scotch bonnet or habanero)
2–3 crabs cleaned and chopped
Method:
Trim the taro leaves from the stems then chop the leaves. If the stems are very young and flexible they can be peeled and chopped too.
Combine all ingredients (except the crabs and hot chillies) to a large saucepan or heavy-based stockpot. Pour in the coconut milk and bring it to a boil over medium-high heat.
Once boiling, add the crab pieces and the whole hot chillies. Return just to a boil then reduce the heat to medium and simmer until the volume of liquid has reduced by half (about 25–30 minutes).
Carefully remove the hot chillies and crabs and set aside.
Use an immersion blender to blend the callaloo and coconut milk mixture until thick and smooth.
Return the crab pieces to the pot, stir, taste and adjust the seasonings with salt and freshly-ground black pepper before serving.
If any of your guests like it particularly spicy you can give them one of the reserved hot chillies so they can mash it into their own soup.
