This is the what my heart craves. Crab and Callaloo with a side of stew chicken and rice on a Sunday afternoon! Nothing says comfort food more than this hearty dish, which is also the national dish of Trinidad and Tobago!
Check out the how-to video tutorial in my highlights section on Instagram (CWJSA - E55)
ingredients
15 mins
1 bunch dasheen bush
10 ochro
2 cups coconut milk
2 cans of water
4 pimento peppers
1 small onion
5 leaves of shadowbeni 4 cloves garlic
1 cup cubed pumpkin
2 tablespoon green seasoning
5 sprigs thyme
1 veggie stock cube
S/P to taste
2 scotch bonnet peppers (green is best) 3 wiri wiri peppers
1 tbls Golden ray butter
1tbls veg oil
10 crabs
preparation
1 hour 20 mins
Sauté the onion, garlic, pimento, thyme in oil and butter for 5 mins.
Then add and sauté the pumpkin, ochro and dasheen bush for 5 mins.
Place all remaining ingredients in pot. Except crab.
Bring to a boil.
Lower flame to medium and cook until coconut milk is down to half amount initially added. About an hour.
Halfway through cooking, add the seasoned crab. (Season with two tbls of green seasoning)
At 1 hour mark, remove crab and hot peppers from pot.
Whisk until well blended and smooth-ish.
Return crab and pepper to pot and serve.
NOTE:
When cutting up the leaves, if the stems are very thick or bendy and not snapping, cut off and/or discard. This means the leaves are old and stalks will be bitter and will not melt properly
