Yes, the Caribbean islands are known for our lovely beaches
and scorching sun.  But you mustn’t
forget our food.  Caribbean cuisine
offers delicious, decadence no matter which island you’re on.  And our food reflects our miscellany of
ethnicities and customs. 

The element that makes our cuisine stand apart is that we
have put our socio-ethnic fusion to use, and this being in our kitchens.  It’s why some islands boast tasty African
dishes, others appetising Indian cuisine and still others tantalising Middle
Eastern and European fare.  And always,
we do them in a uniquely Caribbean way.

As a visitor, can you truly share about your Caribbean
experience if you have not tried the food? 
And, if you are from the Caribbean, do you know what’s popular on some
of the other islands?  Well, this is what
Cuisine Switch is all about.

If you’re a visitor, we want to help you solidify your
Caribbean experience by guiding you to some of our tasty treats.  And, as someone from the region, we want to
introduce you to the delicious fares that are widely common elsewhere.  However, not only will we share the dish, but
the recipe too, that way you can give it a try. 

We begin with Trinidad and Tobago’s callaloo and crab.

To start, in case you’re wondering, callaloo is made from a leafy plant from which islanders cultivate the dasheen (tarot) tuber or root vegetable.  Though its scientific name is Colocasia esculenta, dasheen is referred to globally as ‘taro’. (teamtapper.com)

Whichever name you may choose, the critical thing to note is
that it’s the young, tender leaves and stalk that are used to make the
dish.  In instances where the ‘dasheen’
leaves cannot be acquired, spinach leaves are generally used.  In addition to the leaves and stalk of the
dasheen, okras, pumpkin, seasoning pepper, the crab would be cooked in coconut
milk and topped with a nice hot pepper. 

Once cooked the crab is removed, and in the old days the
mixture ‘swizzled’ using what locals called a ‘swizzle’ stick.  In more recent times, the crab is removed and
the mix pureed in a blender.  It is then returned
to the pot with the crab.  

Traditionally, callaloo and crab is a Sunday side dish for
Trinbagonians (people of Trinidad and Tobago). 
Its accompaniment? Why macaroni pie, baked chicken, stewed peas, rice,
slices of boiled or fried plantains and a green salad.  In yesteryears, that was the perfect Sunday
lunch.

We can hear you counting the calories, so instead of the
whole menu, we’ll stick to one recipe. 
Why not give callaloo and crab a try? 
Here’s a recipe to do it as the Trini’s do.

Trini Callaloo and
Crab Recipe

Ingredients

10 stalks and leaves of dasheen (chopped)

Five medium okras (chopped one-inch pieces)

Four pimento (seasoning) peppers

½ lb pumpkin diced

One carrot grated

Two cups of coconut milk (either coconut grated or one pack
coconut milk powder)

One cup of water

Three halved crabs (cleaned and seasoned)

One small onion

Three stalks chives chopped

Two sprigs of thyme chopped

One pack Maggie season up (optional)

One whole scotch bonnet pepper

Preparation:

In a large pot, add chopped dasheen leaves and stalks, okras,
diced pumpkin, carrot, chives, thyme, onion, pimento peppers, crab and Maggie
season up.  Next, pour strained coconut
milk and water, and top with scotch bonnet pepper.  Cook on medium heat until vegetables are
tender, making sure to avoid bursting the scotch bonnet pepper.

Next, remove the pot from heat.  Removing the crabs and scotch bonnet pepper,
puree with a ‘swizzle stick’ or blender. 
 Note, if using a blender, a
little chunkiness adds a nice texture to the callaloo. 

Return mixture to the low heat with crabs and scotch bonnet
pepper, leaving for three minutes or until excess water is evaporated.  Add salt to taste, and remove from heat and
serve.

Are your taste buds watering? Callaloo is a delicious
complement to many dishes.  We hope you
enjoy this very, distinctive Trini dish.

Do look out for our next dish, as we travel the region
acquiring and sharing some of our local recipes.

Would you like to attempt this recipe but need ingredients?  Then check your Find Yello listing for a nearby supermarket or grocery.