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.)
- 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
- 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)
- 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!