Food Watch: Crab and Callaloo

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Photo by: Zach Stovall

Let’s mark our weeklong celebration of independence with a nod to Trinidad & Tobago as it commemorates 50 years of independence from Britain. And what better way to celebrate than with food? Callaloo, which originated in Africa and was brought over by slaves, has become one of the de-facto national dishes of this West Indies isle. Dishes with this nutrient-packed green often have the consistency of soup, but callaloo isn’t always eaten that way — in T&T, Trinbagonians often enjoy it as a side dish over rice, or with dumplings, roti or macaroni pie. Unique to T&T’s callaloo is the use of taro leaf, or dasheen, and the addition of crab to make the popular crab and callaloo began in Tobago. Just like your mother’s potato salad, each family recipe is different. Coconut milk or no? Okra fan or not? However it comes, this Trinidad & Tobago staple is sure to be eaten proudly throughout the year in honor of their hard-earned freedom.

Here's a quick and easy crab and callaloo recipe courtesy of simplytrinicooking.com.

INGREDIENTS

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

4 chives

1 bouillon cube (optional)

Salt and pepper to taste

METHOD

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.