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{{Wikifiedrecipe}}
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__NOTOC__
==Description==
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== 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.)
   
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.)
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== Ingredients ==
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* 1 bunch [[callaloo|dasheen leaves]] (leaves of the [[taro]] plant....found in tropical Australia, optional)
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* 1 bunch [[Swiss chard|silver beet]]
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* 12 ounces [[okra]], cut into rounds (approx 15)
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* 3 cloves [[garlic]], chopped
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* 1 whole [[scotch bonnet pepper]]s (yellow squat looking)
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* 1 bunch [[green onions|spring onions]], peeled and chopped
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* 1 sprig [[thyme]], leaves only
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* 1 tablespoon [[olive oil]]
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* 500 g [[crab]]meat or 6 small crabs, backs removed and cleaned and cut in ½" pieces
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* 250 g streaky [[bacon]], cut into small pieces
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* 2 – 2½ cups [[chicken stock]] or [[vegetable stock]]
   
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=== Seasoning ===
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* 3 – 5 drops of west Indian[[hot pepper sauce]]
   
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== Directions ==
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# Put [[oil]] and [[bacon]] pieces in stockpot and cook [[bacon]] crispy.
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# Add [[onion]] and [[garlic]] and seasonings, sauté
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# Add stock, [[okra]], silver beet and whole pepper.
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# Bring to boil, then simmer until all vegetables are soft—approx 1 - 1½ hours — being very careful not to burst the whole pepper.
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# With spoon carefully remove [[pepper]] and discard.
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# Using an electric beater (or hand held swizzle stick) beat soup until vegetables are mashed down — do not purée.
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# Return pot to heat, and add crabmeat / crabs
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# Simmer until cooked.
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# Serve hot.
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# Wear a bib to keep front clean when eating crabs, and sucking crabmeat from legs — enjoy!.
   
===Ingredients===
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[[Category:Trinidadian Soups]]
 
* 1 bunch [[dasheen]] leaves (leaves of the [[taro]] plant....found in tropical Australia , OPTIONAL)
 
* 1 bunch [[silver beet]]
 
* 12 ounces [[okra]], cut into rounds (approx 15)
 
* 3 [[cloves garlic]], chopped
 
* 1 whole [[Scotch]] bonnet [[peppers]] (yellow squat looking)
 
* 1 bunch spring [[onions]], peeled & chopped
 
* 1 sprig [[thyme]], leaves only
 
* 1 tablespoon [[olive oil]]
 
* 500 g crabmeat or 6 small crabs, backs removed and cleaned and cut in 1/2
 
* 250 g streaky [[Bacon]], cut into small pieces
 
seasoning
 
* 2-2 1/2 cups [[chicken stock]] or [[vegetable stock]]
 
* 3-5 drops of west indian [[hot pepper]] sauce (to season, ENCONA, Caribbean sauces, West Indian [[hot pepper]] SAUCE.......can be purchased in Coles in)
 
 
 
===Directions===
 
 
* Put [[oil]] and [[Bacon]] pieces in stockpot and cook [[Bacon]] crispy.
 
* Add [[Onion]] and [[garlic]] and seasonings, saute—add stock, [[okra]], silverbeet and WHOLE pepper—bring to boil, then simmer until all vegetables are soft—approx 1- 1 1/2 hours—BEING VERY CAREFUL NOT TO BURST THE WHOLE PEPPER—with spoon carefully remove [[pepper]] and discard—using an electric beater (or [[hand]] held swizzle stick) beat soup until vegetables are mashed down—do not puree—return pot to heat, and add crabmeat/ crabs—simmer until cooked—serve hot—wear a bib to keep front clean when eating crabs, and sucking crabmeat from legs—ENJOY!
 
 
 
===Other Links===
 
 
==See also==
 
[[Category:Recipes]]
 
[[Category:Soups]]
 
[[Category:Caribbean Soups]]
 
[[Category:Taro Soup Recipes]]
 
[[Category:Thyme Recipes]]
 
[[Category:Vegetable stock Recipes]]
 
[[Category:Chicken stock Recipes]]
 
[[Category:Garlic Recipes]]
 
 
[[Category:Swiss chard Recipes]]
 
[[Category:Swiss chard Recipes]]
[[Category:Chile Recipes]]
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[[Category:Scotch bonnet Recipes]]
[[Category:Olive oil Recipes]]
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[[Category:Callaloo Recipes]]
[[Category:Pepper Recipes]]
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[[Category:Crab Recipes]]
[[Category:Taro Recipes]]
 
[[Category:Scotch whisky Recipes]]
 
[[Category:Pepper Recipes]]
 
[[Category:Garlic Recipes]]
 
[[Category:Onion Recipes]]
 
 
[[Category:Bacon Recipes]]
 
[[Category:Bacon Recipes]]
[[Category:Onion Recipes]]
 
[[Category:Salt Recipes]]
 
[[Category:Hand Recipes]]
 
 
[[Category:Okra Recipes]]
 
[[Category:Okra Recipes]]
[[Category:Taro Recipes]]
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[[Category:Garlic Recipes]]
[[Category:Oil 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]]

Latest revision as of 12:03, June 4, 2013

Description Edit

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 Edit

Seasoning Edit

Directions Edit

  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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