CALLALOO & CRAB
Nothing says Trini Sunday lunch to me more than a steaming pot of Callaloo. Growing up in Claxton Bay, I fondly remember the intense joy I felt seeing my father coming home with a heap of blue crabs caught by either him or his friend. Because what that meant was crab and callaloo could very soon be in the mix. And let me tell you, I cannot begin to describe the sweet symphony of flavors that is young dasheen bush tied into a knot, added to a pot of creamy white coconut milk from a freshly grated coconut. The bright orange of the pumpkin, either picked from our yard or bought at the market, fresh young bright green slices of okra, all added to that same pot and tied together with the freshest of aromatics - pimento, garlic, and onion.
I lost myself a little just putting together this intro, swimming in memories of the smell of that crab and callaloo filling the home just before my mom grabs her swizzle stick and gets to work mixing everything that is now fully cooked until they form a blend of colors, set and ready to be eaten alongside other Sunday lunch staples like stewed chicken, fried rice, red beans, macaroni pie, potato salad, and fresh salad - just irresistible goodness.
Callaloo, a popular dish in Trinidad and Tobago, originates from West Africa. The name "callaloo" comes from a West African word for a leafy green vegetable. African slaves brought their culinary traditions to the Caribbean during the transatlantic slave trade, leading to the creation of dishes like callaloo. In Trinidad and Tobago, callaloo is a common dish made with leafy greens, coconut milk, okra, and various seasonings, reflecting the fusion of African and Caribbean culinary influences.
Trini Callaloo: A flavorful Caribbean delicacy featuring tender crab, vibrant dasheen bush leaves, and a medley of vegetables simmered in rich coconut milk. Marinated in green seasoning, the crab infuses the dish with savory goodness. Finished with a hint of heat from a hot pepper, this dish is a true taste of Trinidad and Tobago. Perfectly balanced and bursting with island flavors, Trini Callaloo is a must-try for any food enthusiast looking to experience the essence of Caribbean cuisine.
- 1 bundle Dasheen Bush
- 5 medium-sized Crabs (cleaned and washed)
- 4 tbsp Green Seasoning
- 1 tsp salt
- 1 can Goya coconut milk 400ml
- 3/4 cup water
- 1 bushel Okra (8-10 medium)
- 2 cups cubed Pumpkin
- 1 small Carrot, thinly sliced
- 1 medium Onion sliced
- 3 -4 crushed Garlic cloves
- 4 large Pimentos chopped
- 1 small hot pepper (optional)
- More salt to taste
- 1 Place crab in a medium-sized bowl and add 1 tsp salt and green seasoning, mix well and set aside to marinate.
- 2
- 3
Wash and chop dasheen bush leaves and 1/2 bundle of the stems.- 4
- 5
Add coconut milk to a medium-sized saucepan on medium heat and add chopped dasheen bush along with all the other vegetables, be sure to throw in your crab and whole hot pepper last.- 6
- 7
Cover your pot with a lid and let cook for 15-20 minutes.- 8
- 9
Lower the heat, remove your crab and hot pepper from the pot, mix well and then using a dhal gutney, swizzle stick, or blender.- 10
Swizzle or blend your callaloo to your desired texture.- 11
- 12
Add your crab back to your pot, add more salt to taste, remove from heat, and serve.NoteCook Tips : while my mother would and still ties her dasheen bush to this day I have found that chopping your bush after washing is perfectly fine (I stilll however remove the tips of the bush you don't have to)
Blending your callaloo with a blender gives you a smoother texture than using a dhal gutney or a swizzle stick, so the desired texture is totally up to you. I prefer my callaloo chunky.
Where the color of your calalloo is concerned, it helps to use brightly colored ingredients e.g ensure pumpkin is almost orange in color, pimentos are red, orange, etc.
calalloo, dasheen, crab, caribbean cooking, caribbean food, sunday lunch, trini sunday lunch, - 2