- 18 taro leaves
- 12 pods okra, finely chopped
- 1 large onion, chopped
- 4 sprigs fresh thyme
- 6 cloves garlic, crushed
- 4 ounces salted pig's tail (optional)
- 1/2 cup peeled, cubed pumpkin
- 1 cup water
- 1 habanero pepper
- 3 cups coconut milk
- 4 blue crabs, cleaned and chopped
- salt to taste
- 4 green onions, chopped
- Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.
- 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 30 minutes.
- Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.
09/14/2019
recipepes.com
caribbean callaloo and crab, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
