Callaloo Trinidad

Substitute chard or kale and spinach if you don't have access to a west indian market and can't access the calalloo leaves (taro leaves). This is a trademark of trinidad where crab and callaloo is the national dish. Served with rice, or macaroni pie, coo-coo or a selection of local root vegetables. Trini’s have this iron rich soup at least once a week, usually on a sunday. Can be made in advance and freezes well.

Steps

Put salted pork pieces in a pot and cover with water.

Bring to a boil.

Drain off this water.

Repeat this process to draw off the excess salt from the salted meat.

Heat the oil in a large pot and add the onion , garlic , celery and fresh herbs.

Saut until fragrant , about 2 minutes.

Add okras , pumpkin and dasheen leaves and saut for another minute or so.

Add the coconut milk and stock or water , crab and hot pepper.

Keep an eye on that hot pepper use one that is not bruised.

You do not want that pepper to burst while cooking.

The heat from the burst pepper will overpower the other flavours.

Bring to a boil and reduce heat to a simmer.

Cook uncovered for about 35 minutes.

Taste and add salt if needed.

Remove hot pepper and crab or meat , and swizzle the callaloo , or put in a blender or you can use an immersion type blender , and beat until smooth.

Return the crab or meat pieces to the soup.

Add the cooking margarine or butter.

Simmer for 5 more minutes.

Stir well', .

Ingredients

vegetable oil, onion, garlic cloves, celery, fresh thyme, chives, okra, pumpkin, dasheen leaves, coconut milk, maggi seasoning, water, live blue crabs, scotch bonnet pepper, margarine, salt