Trinidadian Style Crab and Callaloo Soup

Ingredients

• 12 large leaves Dasheen bush (Taro leaves), chopped
• 4 whole Blue crabs, cleaned and halved
• 10 pods Fresh okra, sliced
• 2 cups Coconut milk
• 1 cup Pumpkin, peeled and cubed
• 0.5 lb Salted pigtail or salt beef (pre-boiled)(optional)
• 1 medium Onion, chopped
• 4 cloves Garlic cloves, minced
• 2 tablespoons Green seasoning (Caribbean herb blend)
• 1 whole Scotch bonnet pepper
• 3 sprigs Fresh thyme
• 1 tablespoon Butter

Instructions

1. 1

   In a large heavy-bottomed pot, combine the chopped dasheen leaves, okra, pumpkin, onion, garlic, and pigtail if using.

2. 2

   Pour in the coconut milk and enough water to just cover the ingredients, then bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 30 to 40 minutes until the leaves and pumpkin are very soft.

4. 4

   Add the cleaned crab pieces, green seasoning, thyme, and the whole scotch bonnet pepper (do not break it if you want less heat).

5. 5

   Simmer for another 15 to 20 minutes until the crab is cooked through and the flavors have melded.

6. 6

   Remove the crab pieces and the whole scotch bonnet pepper temporarily to a side plate.

7. 7

   Use a 'swizzle stick' or an immersion blender to pulse the soup until it is smooth and creamy, but still has some texture.

8. 8

   Return the crab and pepper to the pot, stir in the butter, adjust salt to taste, and simmer for 5 more minutes before serving.