Sunday, May 23, 2004

Calaloo & Crab

I thought I'd go a little lighter in my content today.
Here is a recipe for delicious Calaloo and Crab Soup.
You need:
Dasheen Leaves or Calaloo...I prefer dasheen. It's a beautiful large leaf with a velvet like texture. You can find them in West Indian stores or Asian stores.

All chopped: celery, garlic, okra, shallots.

Crab & shrimp

Vegeta (hehe, my addition)

1 scotch bonnet pepper...just to float and remove (DON'T CUT IT OPEN)

Scald the crab and clean and chop them, as pictured here:

Wash and roll and chop the dasheen leaves:

Chop all the vegetables and put them in the pot:

and pour a pint of boiling water over all the ingredients and cook them until done.

If you like seafood, it's yum.