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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.)


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Ingredients

  • 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!


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