Hi there, long time no see. Lately, we were busy compiling our latest addition to the blog, the Trini Dictionary. This compilation was truly a labour of love, seeing that over the past few days we were so focused that we nearly forgot to post on this blog. The dictionary took some time but it was eventually completed.
Now we’re back on course and full steam ahead. Coming up soon in the next few weeks we have a few treats but I’m not saying as yet what they are, you all will have to wait, so stay tuned, it will be worth it. So before you head out to learn some of our trini words from the Trini Dictionary, enjoy yet another of our flavourful recipes from Trinidad & Tobago; Crab and Callaloo.
A Trini Favorite: Crab and Callaloo
Crab and Callaloo is a popular dish here in Trinidad and Tobago. It can be served with almost anything you can eat for lunch and of course the crab just adds an extra flavour to any meal. I personally like my crab and callaloo with dumpling. On the island, everyone makes their callaloo different: some make it thick and others make it watery like a soup. But no matter how it’s made, it tastes just as well. Enjoy this crab and callaloo recipe.
A Trini Crab and Callaloo Recipe
1 bundle dasheen leaves (approximately 12 leaves)
7 small ochros
2 tbsp.salted butter
¼ cup chopped onion
4 pimentos, chopped
3 cups water
1 small crab (clean) or 1 large gundy (crab claw) or pigtail, chopped in 1- inch pieces (optional)
1 green hot pepper (optional)
1 cup coconut milk
2 sprigs thyme
1 bouillon cube (optional)
Soak and cut up the meat. Scald and clean the crabs.
Strip the stalks from the dasheen leaves. Wash leaves, ochros and seasoning; chop finely.
Simmer all the ingredients, except hot pepper and salt, together in the water and coconut milk.
Stir occasionally. Cook for about 15 minutes and add hot pepper and salt for flavoring.
Cover saucepan and allow to cook for another 15 minutes over medium heat until everything is soft.
Remove hot pepper and crab and swizzle or puree in blender. Serve with rice.