This Caribbean-style callaloo and crab is a mouthwatering purée of taro leaves, okra, pumpkin, crab, and coconut milk. Served over rice or as a soup!
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
260 Calories
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
Place taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper, and coconut milk in a large pot. Cover and simmer over low heat, about 30 minutes.
Step 3
Add crab, being careful not to puncture habanero pepper. Cover and continue to simmer, 30 minutes more. Remove habanero, season with salt.
Step 4
Purée soup using an immersion blender or in batches with a food processor until smooth.