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 and chopped
- 1 sprig thyme, leaves only
- 1 tablespoon olive oil
- 500 g crabmeat or 6 small crabs, backs removed and cleaned and cut in ½" pieces
- 250 g streaky bacon, cut into small pieces
- 2 – 2½ cups chicken stock or vegetable stock
- 3 – 5 drops of west Indian hot pepper sauce
- Put oil and bacon pieces in stockpot and cook bacon crispy.
- Add onion and garlic and seasonings, sauté
- Add stock, okra, silver beet and whole pepper.
- Bring to boil, then simmer until all vegetables are soft—approx 1 - 1½ 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 purée.
- 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!.