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Welcome to the Kitchen!
And now.....it's time for everybody's FAVORITE cooking show....CyberCooking with Beenie! And here's the STAR of our show....Ms. Beenie Gyal! Hello, hello, and welcome! Glad you could join us in the Trini Kitchen. In today's episode, we'll be featuring a delicious one pot meal, Crab and Callaloo, a Trini favorite. Before we get started, remember that each month, we'll give you a new eye-popping, mouth-watering, hunger-inducing recipe to try out. We'd love to hear your feedback and suggestions. Well, let's get on with the show! |
| Crab and Callaloo | ||
| 1 bunch | Dasheen leaves or Callaloo Bush | |
| 12 | Ochroes (Okra) |
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| 2 medium | Crabs (or 3 small) | |
| 1 | Pigtail | |
| 1 bunch | Chive (Green Onion) | |
| 2 med | Onion, chopped | |
| 2 spriggs | Fine Thyme, chopped | |
| 1 green | Hot Pepper | |
| 1 clove | Garlic, chopped | |
| 1 stalk | Celery leaves, chopped (optional) | |
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Method:
Strip stalks and midribs from dasheen leaves, wash and cut into fine pieces. Clean crabs. Wash and cut up ochroes and seasonings. In a large pot, place crabs and pigtail, sprinkle chopped seasonings (chive, onion, garlic, thyme, celery), then add chopped ochroes, dasheen leaves and stalks. Place whole hot pepper in pot. Pour 2 to 3 cups of boiling water into pot, and cook to boiling point. Simmer about one hour, or until everything is soft. Remove whole hot pepper. Swizzle thoroughly until well blended. Serve hot, either as a soup or over rice. Notes:
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