About this recipe:A mouthwatering puree of taro leaves and crab served over rice or as a soup. If taro leaves are not available, you may substitute approximately 400g of Chinese spinach or regular spinach.
18 taro leaves
12 pods okra, finely chopped
1 large onion, chopped
4 sprigs fresh thyme
6 cloves garlic, crushed
110g salted pig's tail
1/2 cup peeled, cubed pumpkin
1 Scotch bonnet chilli
750ml coconut milk
4 blue crabs, cleaned and chopped
salt to taste
4 spring onions, chopped
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Clean the taro leaves by removing the skin from the stalks, and removing the tip from the centre rib. Rinse, and cut into bite size pieces.
Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, chilli (left whole) and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.
Add the crab to the pot. Be careful not to puncture the chilli. Cover and continue to simmer for 30 minutes. Remove the chilli, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.
Look for the harder to find ingredients at Caribbean shops and markets. Taro leaves can be substituted with similar leaves known as simply callaloo, bhaaji or dasheen.