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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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.) Ingredients:
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 garlic cloves, chopped |
1 whole scotch bonnet pepper (yellow squat looking) |
1 bunch spring onion, 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 |
seasoning |
2 -2 1/2 cups chicken stock or 2 -2 1/2 cups 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) |
Directions:
1. Put oil and bacon pieces in stockpot and cook bacon crispy.
2. Add onion and garlic and seasonings, sauté; add stock, okra, silver beet and WHOLE pepper. Bring to boil, and then simmer until all vegetables are soft (approximately 1- 1 1/2 hours), BEING VERY CAREFUL NOT TO BURST THE WHOLE PEPPER. With spoon carefully remove pepper and discard.
3. 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.
4. Serve hot and wear a bib to keep front clean when eating crabs, and sucking crabmeat from legs- ENJOY!
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