Crab and Callaloo, National dish of Trinidad and Tobago

Trinidad and Tobago’s national dish is callaloo. It’s a thick stew with a soup-like consistency. Dasheen leaves are used to make callaloo, which is cooked with a variety of herbs and spices. Crabs are traditionally used in Callaloo, however other meats, like chicken and salted pork, can also be used. Callaloo is delicious on its own, but it’s also great with macaroni pie, a Caribbean noodle dish. A simple recipe for crab and callaloo will be done at home. Dasheen bush is the key ingredient in this delicious dish, which is cooked in a creamy and aromatic coconut sauce. This traditional Trinidad and Tobago side dish, which is also served as a soup, benefits greatly from the inclusion of crab.

Crab and Callaloo

A simple recipe for crab and callaloo will be done at home. Dasheen bush is the key ingredient in this delicious dish, which is cooked in a creamy and aromatic coconut sauce. This traditional Trinidad and Tobago side dish.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine Caribbean, Trinidad and Tobago

Servings 4 people

Calories 86 kcal

Ingredients

  

1 bunch 10 – 15 leaves Callaloo bush

1 pack ochre/okra

2 cups coconut milk

4 pimento peppers cut up

1/2 teaspoon brown sugar

3 cloves garlic crushed

3 whole cloves crushed

1/3 cup cubed pumpkin

1 tablespoon green seasoning

Salt and black pepper to taste

2 hot peppers

2 – 3 crabs

Instructions

 

In a saucepan, combine all of the ingredients.

Bring to a boil.

Reduce the heat to medium and cook until the coconut milk has been reduced to half its original quantity.

Take the crab and spicy peppers out of the pot.

Whisk until everything is fully combined.

Add the crab and spicy peppers.

Ready to serve

Keyword crab and callalloo recipe, Crab and Callaloo, Crab and Callaloo Trinidad and Tobago, National dish of Trinidad and Tobago