Caribbean Callaloo and Crab The Best Recipes

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Caribbean Callaloo and Crab

"A mouthwatering puree of Taro Leaves and crab served over rice or as a soup, it'll go away you trying more. If taro leaves aren't available, you may replacement 2 applications of frozen spinach."

Ingredients :

18 taro leaves
12 pods okra, finely chopped
1 large onion, chopped
4 sprigs sparkling thyme
6 cloves garlic, overwhelmed
4 ounces salted pig's tail (non-obligatory)
1/2 cup peeled, cubed pumpkin
1 cup water
1 habanero pepper
three cups coconut milk
4 blue crabs, wiped clean and chopped
salt to taste
4 inexperienced onions, chopped

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

Clean the taro leaves via casting off the pores and skin from the stalks, and removing the top from the center rib. Rinse, and cut into chunk length portions.
Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for half-hour.
Add the crab to the pot. Be careful no longer to puncture the habanero pepper. Cover, and keep to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until clean. You may also puree in small batches the usage of a blender. Serve over rice.

Notes :

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