Callaloo with Coconut and Crab
Dasheen leaves melted into coconut milk with okra and crab, seasoned with thyme and a whole pepper left to perfume the pot.
- Préparation
- 20 min
- Cuisson
- 45 min
- Total
- 65 min
- Pour
- 6
- Difficulté
- Facile
- Type
- Entrée
Ingrédients
- Coconut milk400 ml
- Okra, sliced8
- Blue crab, cleaned2
- Thyme4 sprigs
Préparation
- 1
Sweat onion and garlic, then add the leaves, okra, thyme and coconut milk.
- 2
Add the crab and the whole pepper, cover and simmer 30 minutes.
- 3
Remove the pepper and crab, then swizzle or blend the soup until silky.
- 4
Return the crab, warm through and serve.
Astuces
- — Never pierce the scotch bonnet unless you want the heat rather than the perfume.
Nutrition
Valeurs par portion · Calculées
- calories
- 268 kcal
- protéines
- 12 g
- glucides
- 14 g
- lipides
- 19 g
- fibres
- 4.6 g
- sucres
- 4 g
- sodium
- 540 mg
Callaloo
Caribbean PantryA green so central to Caribbean cooking it gave its name to a whole dish.
- Origine
- West Africa and the Pacific, adapted across the Antilles
- Saveur
- Mineral, earthy, faintly sweet with a silky texture when stewed
- Calories / 100 g
- 23 kcal
- Saisonnalité
- Rainy season, June to December
L'histoire de cet ingrédient
Callaloo names both a leaf and a dish. In Trinidad it is dasheen bush simmered with coconut and crab; in Jamaica it is amaranth sautéed with thyme. The word itself carries West African roots, one of the clearest culinary survivals of the Middle Passage.
Cet ingrédient compte pour eux
Shelly-Ann Boyce
Trinidad & Tobago · Callaloo, curries and doubles
“Callaloo is the one pot where every island ancestor sits together.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
Callaloo & Coconut
A four-session course on Caribbean greens, coconut extraction and one-pot cooking.
- Sat, 3 Oct 2026, 16:00 · 240 min
- Port of Spain, Trinidad · Sur place · TTD 850
