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== Description ==
 
== Description ==
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== Ingredients ==
 
== Ingredients ==
* 1 bunch [[taro|dasheen]] leaves (leaves of the [[taro]] plant....found in tropical Australia , optional)
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* 1 bunch [[callaloo|dasheen leaves]] (leaves of the [[taro]] plant....found in tropical Australia , optional)
* 1 bunch [[swiss chard|silver beet]]
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* 1 bunch [[Swiss chard|silver beet]]
 
* 12 ounces [[okra]], cut into rounds (approx 15)
 
* 12 ounces [[okra]], cut into rounds (approx 15)
 
* 3 cloves [[garlic]], chopped
 
* 3 cloves [[garlic]], chopped
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[[Category:Swiss chard Recipes]]
 
[[Category:Swiss chard Recipes]]
 
[[Category:Scotch bonnet Recipes]]
 
[[Category:Scotch bonnet Recipes]]
[[Category:Taro Recipes]]
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[[Category:Callaloo Recipes]]
 
[[Category:Crab Recipes]]
 
[[Category:Crab Recipes]]
 
[[Category:Bacon Recipes]]
 
[[Category:Bacon Recipes]]
 
[[Category:Okra Recipes]]
 
[[Category:Okra Recipes]]
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[[Category:Garlic Recipes]]
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[[Category:Green onion Recipes]]
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[[Category:Chicken stock and broth Recipes]]
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[[Category:Vegetable stock and broth Recipes]]
 
[[Category:Recipes that need photos]]
 
[[Category:Recipes that need photos]]

Revision as of 12:30, March 28, 2011

Description

This is a traditional West Indian recipe, which will vary slightly from island to island.........this version is from Trinidad. Don't be put off by the look..it tastes delicious. ( I don't cook with salt, so some may need to be added for personal taste.)

Ingredients

Seasoning

Directions

  1. Put oil and bacon pieces in stockpot and cook bacon crispy.
  2. Add onion and garlic and seasonings, sauté
  3. Add stock, okra, silver beet and whole pepper.
  4. Bring to boil, then simmer until all vegetables are soft—approx 1 - 1½ hours — being very careful not to burst the whole pepper.
  5. With spoon carefully remove pepper and discard.
  6. Using an electric beater (or hand held swizzle stick) beat soup until vegetables are mashed down — do not purée.
  7. Return pot to heat, and add crabmeat / crabs
  8. Simmer until cooked.
  9. Serve hot.
  10. Wear a bib to keep front clean when eating crabs, and sucking crabmeat from legs — enjoy!.
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