Trinidadian
Trinidadian Callaloo
Silky Trinidadian callaloo with dasheen leaves, okra, pumpkin, coconut milk, crab, chadon beni, and chile.
8 servings · 40 minutes prep · 10 minutes cook
Ingredients
Ingredients
- 2 lb young dasheen or taro leaves, tough stems removed, washed thoroughly and chopped
- 12 oz okra, sliced
- 8 oz calabaza or butternut squash, diced
- 8 oz yellow onion, chopped
- 4 garlic cloves, crushed
- 4 pimento peppers, chopped
- 4 scallions, chopped
- 3 sprigs fresh thyme
- 1 packed cup chopped chadon beni or cilantro
- 1 whole Scotch bonnet chile
- 2 cups unsweetened coconut milk
- 2 cups water
- 2 lb cleaned blue crab pieces, cracked
- 2 tsp Diamond Crystal kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp unsalted butter
Directions
Simmer the Greens and Crab
- Combine the dasheen leaves, okra, squash, onion, garlic, pimento peppers, scallions, thyme, half the chadon beni, whole Scotch bonnet, coconut milk, and water in a heavy pot.
- Bring to a boil, add the crab, salt, and black pepper, then reduce to a steady simmer. Cook uncovered until the taro leaves are completely tender and no longer acrid, the okra has thickened the liquid, and the thickest crab meat reaches {{temperature:145°F}} and is pearly and opaque, 35 to 45 minutes. Do not taste undercooked taro leaves.
Blend, Finish, and Serve
- Remove the crab and Scotch bonnet and discard the thyme stems. Let the vegetables cool for 5 minutes, then puree them in a countertop blender in small batches, venting the lid and covering it with a folded towel. Return each batch to the pot; blend until silky but not foamy.
- Return the crab to the pot and simmer 5 minutes. Stir in the butter and remaining chadon beni, adjust the salt, and ladle hot as a thick soup or sauce-like side dish.
