Caribbean Callaloo and Crab

A mouthwatering purée of taro leaves and crab served over rice or as a soup; this callaloo recipe will leave you wanting more. If taro leaves are unavailable, you may substitute two packages of frozen spinach.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 260 Calories

Ingredients

• 1 cup water
• salt to taste
• 1 large onion, chopped
• 3 cups coconut milk
• 4 green onions, chopped
• 6 cloves garlic, crushed
• 4 sprigs fresh thyme
• 1 habanero pepper
• 18 taro leaves
• 12 pods okra, finely chopped
• 4 blue crabs, cleaned and chopped
• 0.5 cup peeled, cubed pumpkin
• 4 ounces salted pig's tail

Recipe Instructions

Step 1

Clean taro leaves by removing skin from stalks and tip from center rib. Rinse and cut into bite-sized pieces.

Step 2

Add crab to the pot, being careful not to puncture habanero pepper. Cover and continue to simmer for 30 minutes. Remove habanero; season with salt.

Step 3

Purée soup using an immersion blender until smooth. You could also purée in small batches using a blender.

Step 4

Serve over rice; garnish with green onions.

Step 5

Place taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper, and coconut milk into a large pot. Cover and simmer over low heat for 30 minutes.