Recipe courtesy of Madame Vivian Madacombe
Recipe courtesy of Madame Vivian Madacombe
Show:
Food Network Specials
Episode:
Planet Food: Caribbean
Crab and Callaloo
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- Level: Easy
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
- Yield: 2 servings
- Level: Easy
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
- Yield: 2 servings
Ingredients
Directions
- Strip the stalks from the dasheen leaves and wash and dry the leaves. Cut leaves into fine pieces. Set aside.
- Heat oil, if using, in a large pot over medium-high heat, and then add crab meat, okra, pig's tail, green onions, onions, thyme, and garlic. Saute for 3 to 4 minutes. Place whole hot pepper in pot, then add 2 cups of boiling water and bring to a boil. Reduce the heat and simmer for about 1 hour, or until all ingredients are tender.
- Remove hot pepper. Whisk in the dasheen leaves until well blended. Serve with rice, potatoes or boiled dasheen root.
Cook’s Note
Dasheen is a variety of taro; the leaves of the taro root are called callaloo in the Caribbean. If you cannot find dasheen leaves or taro root leaves, substitute spinach.
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