Trinidad & Tobago National Dish & RecipePrint
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Crab and Calalloo is a favorite dish of Trinidad and Tobago, this dish is generally considered a national dish of Trinidad and Tobago, Crab and Calalloo is prepared and served on Sunday during lunch time.
What is Callaloo, it’s a soup that’s spicy and creamy. Dasheen leaves is the main ingredient of this flavorable soup. This dish is traditionally made with ocean fresh land crabs which are almost impossible to buy in the U.S.A.
In Trinidad and Tobago, crabs are traditionally cooked whole and the meat is carefully picked out. In Trinidad and Tobago, crabs are traditionally cooked whole and the meat picked out, removing any bits of shell or cartilage.
This sophisticated dish combines American-style crab cakes with the island flavor of callaloo, a green stew that’s the national dish of Trinidad.
Callaloo is a very rich and thick dark green hearty stew that’s originally from Africa and is the national dish of Trinidad & Tobago.
1 dozen dasheen leaves
2 crabs or crab meat.
1 tablespoon of butter
Chives, salt and pepper
1/2 cup of finely chopped onion
1/4 teaspoon of Angostura aromatic bitters
1/2 kilo of salt meat or pork. (1/4 pound)
1.8 liters of water. (2 quarts)
1 whole hot green pepper
1. Strip stalks and mid ribs from dasheen leaves, wash, roll them and cut into fine shreds. Clean crabs.
2. Combine chopped ochroes, dasheen, and onion in large saucepan, add 1 cup of water and simmer one hour.
3. In a separate pot, boil the salt meat to remove excess salt. Then, add to the main pot the salt meat, whole green pepper, 1.8 liters of water. Simmer 1/2 hour.
Cooking time: Serves: 6