Crab & calaloo, Trinidad & Tobago National dish

Trinidad & Tobago National dish

Crab & Calaloo

Trinidad & Tobago National dish
Follow the recipe below to make the Trinidad & Tobago National Dish, crab & calaloo. Let us know how you get on!


  • 18 taro leaves
  • 12 pods okra, finely chopped
  • 1 large onion, chopped
  • 4 sprigs fresh thyme
  • 6 cloves garlic, crushed
  • 110g salted pig’s tail
  • 1/2 cup peeled, cubed pumpkin
  • 250ml water
  • 1 Scotch bonnet chilli
  • 750ml coconut milk
  • 4 blue crabs, cleaned and chopped
  • salt to taste
  • 4 spring onions, chopped

Now that you have all the necessary ingredients together to make the Trinidad & Tobago National dish, you can go ahead and follow the simple step by step directions below to make some delicious crab & calaloo!


  1. Clean the taro leaves by removing the skin from the stalks, and removing the tip from the centre rib.
  2. Rinse, and cut into bite size pieces.
  3. Place the taro leaves, okra, onion, thyme, garlic, salted pig’s tail, pumpkin, water, chilli (left whole) and coconut milk into a large pot.
  4. Cover, and simmer over low heat for 30 minutes.
  5. Add the crab to the pot. Be careful not to puncture the chilli.
  6. Cover and continue to simmer for 30 minutes.
  7. Remove the chilli, and season with salt to taste.
  8. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender.
  9. Serve over rice.

Thanks to for this delicious recipe

Did you have a go at making some crab & calaloo? Leave a reply below and let us know how it tasted. Can you suggest any other way to make the Trinidad & Tobago National Dish?

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