Sights During The Rainy Season
With the rainy season upon us here in Trinidad and Tobago comes many wonderful sights around where I live: The hills turn from a hay yellow with spots of light green here and there, to a lush, vibrant viridian; Meagre ravines and rivers become swollen and teeming with life once more; Guabine ( Hoplias malabaricus), Teta ( Hypostomus robinii) and Coscarob (Aequidens pulcher) make their homes under dark rocks in the cool, serene mountain pools; birds of every imaginable colour sing their praise high in the canopy with Kiskadee (Pitangus sulphuratus), Semp (Violaceous Euphonia), Blue Jean (Thraupis episcopus, Blue-Grey Tanager) and Big Eye Grieve (Turdus nudigenis) in one accord….. of course hidden in holes at the river bank or between crevices and cracks in the rocks there is also Mr Crab….
Mountain Crab Comes Out
Up in the mountains here in Maracas we have mountain crab (Pseudotelphusa garmani) or what we call brown crab which is abundant during the rainy season and of course grace many a pot in the best way we know to serve crab: curried with dumpling. Of course when it comes to curry crab we’re not that choosy because any kind would make a good pot.
Curry Crab and Cassava Dumpling
So, when I saw that we got some crab the other day, the first thing that ran through my mind was a good pot of curry crab and dumpling. But seeing that we already did dumpling so many times I decided to post cassava dumpling instead: a wonderful variation that’s wholesome and rich in fibre.
In the end it was a treat I thoroughly enjoyed. At one time during my feast, the lime pepper sauce got the better of me and made me cough. As we say in Trini “it went down de wrong throat” Boy that pepper is flamin’ ! Anyhow, enough of me and my adventures. Now it’s your turn to try this local recipe that every Trini loves: Curry crab and Cassava Dumpling.
Curry Crab and Cassava Dumpling Recipe
For Crab (currying)
1 medium tomato, chopped
3 cloves garlic, chopped
1/2 onion, chopped
2 tbsp oil
1 tsp amchar masala
1 tsp geera (cumin)
1/2 tsp saffron powder (tumeric)
1/3 cup water
2 cups coconut milk
2 pks (50 g) coconut milk powder
1/2 cup water
For Cassava Dumpling
3 cups grated cassava
3 cups all purpose flour
1 cup water (see note)
2 tbsp salt for boiling
add water to the “cassava water” to make 1 cup.
the other half of the seasoning mixture in 1/3 cup water.
I hope you enjoyed the Trini curry crab and cassava dumpling- more recipes to come.