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
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!
Clean the taro leaves by removing the skin from the stalks, and removing the tip from the centre rib.
Rinse, and cut into bite size pieces.
Place the taro leaves, okra, onion, thyme, garlic, salted pig’s tail, pumpkin, water, chilli (left 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 chilli.
Cover and continue to simmer for 30 minutes.
Remove the chilli, 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.