This Caribbean-style callaloo and crab recipe is a purée of taro leaves, okra, pumpkin, crab, and coconut milk. You can swap spinach for taro if needed.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
260 Calories
Recipe Instructions
Step 1
Garnish servings with green onions.
Step 2
Clean taro leaves by removing skin from stalks and tip from center ribs. Rinse and cut into bite-sized pieces.
Step 3
Place taro leaves, coconut milk, okra, onion, water, pumpkin, pig's tail, garlic, thyme, and habanero in a large pot. Cover and simmer over low heat, about 30 minutes.
Step 4
Add crab, being careful not to puncture habanero. Cover; simmer 30 minutes more. Remove and discard habanero; season with salt.
Step 5
Purée soup using an immersion blender or in batches in the bowl of a food processor until smooth.