Crab and Callaloo

  • 1 bunch dasheen leaves or callaloo bush
  • 12 ochroes (Okra)
  • 2 medium crabs (or 3 small)
  • 1 Pigtail
  • 1 bunch Chive (Green Onion)
  • 2 medium onion, chopped
  • 2 spriggs fine thyme, chopped
  • 1 green hot pepper
  • 1 clove garlic, chopped
  • 1 stalk celery leaves, chopped (optional)

    Strip stalks and midribs from dasheen leaves, wash and cut into fine pieces. Clean crabs. Wash and cut up ochroes and seasonings. In a large pot, place crabs and pigtail, sprinkle chopped seasonings (chive, onion, garlic, thyme, celery), then add chopped ochroes, dasheen leaves and stalks. Place whole hot pepper in pot. Pour 2 to 3 cups of boiling water into pot, and cook to boiling point. Simmer about one hour, or until everything is soft. Remove whole hot pepper. Swizzle thoroughly until well blended. Serve hot, either as a soup or over rice. Notes:Hot pepper should not be allowed to burst. Spinach may be used as a substitute for callaloo or dasheen. The pigtail should be soaked before cooking so that it would not be too salty, and cut into pieces.

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