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A mouthwatering purée of taro leaves and crab served over rice or as a soup; this callaloo recipe will leave you wanting more. If taro leaves are unavailable, you may substitute two packages of frozen spinach.
Ingredients
- 18 taro leaves
- 12 pods okra, finely chopped
- 1 large onion, chopped
- 4 sprigs fresh thyme
- 6 cloves garlic, crushed
- 4 ounces salted pig's tail (Optional)
- ½ cup peeled, cubed pumpkin
- 1 cup water
- 1 habanero pepper
- 3 cups coconut milk
- 4 blue crabs, cleaned and chopped
- salt to taste
- 4 green onions, chopped
Directions
Step 1
Clean taro leaves by removing skin from stalks and tip from center rib. Rinse and cut into bite-sized pieces.
Step 2
Place taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper, and coconut milk into a large pot. Cover and simmer over low heat for 30 minutes.
Step 3
Add crab to the pot, being careful not to puncture habanero pepper. Cover and continue to simmer for 30 minutes. Remove habanero; season with salt.
Step 4
Pur?e soup using an immersion blender until smooth. You could also pur?e in small batches using a blender.
Step 5
Serve over rice; garnish with green onions.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 260 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat18g | 89% |
| Cholesterol22mg | 7% |
| Sodium47mg | 2% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber3g | 11% |
| Total Sugars2g | |
| Protein8g | |
| Vitamin C21mg | 107% |
| Calcium81mg | 6% |
| Iron4mg | 22% |
| Potassium548mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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