I haven’t had this dish since my Grandmother died over 20 years ago. She was from Granada. Does anyone know how to make Calaloo and crab the way it’s made in Granada?
2 pkgs TROPIPAK dasheen leaves
1 TROPIPAK hot pepper (whole)
1 spring fresh thyme
1-19 oz can coconut milk
1 cup water
1 onion finely chopped
1 tsp garlic finely chopped
2 green onions chopped
4 TROPIPAK okra chopped into pieces
10 oz crab meat (fresh, canned or frozen) or 1 whole salted pig’s tail
salt & pepper to taste
Strip the leaves, discarding the veins. Coarsely chop the leaves.
Peel and coarsely chop the stalks.
Place all ingredients (except crab) in a large pot. Cover and cook until soft and mushy.
Remove whole hot pepper, without breaking stalk and discard. Remove pig’s tail, chop into pieces and set aside.
Cool to room temperature. Puree the ingredients in a blender.
Place pureed Calaloo back in pot, together with pig’s tail. If too thick add more coconut milk and thin to desired consistency.
Add salt and pepper to taste.
If you are using crab, add it at this stage and cook for 10 minutes.
Serve over boiled rice.
Note : Callaloo veins, if eaten, can cause throat irritation
Thank you! Sorry for the late reply.
I love Calaloo and ackee with salt cod, Jamaican style.
Calaloo can be grown in the home garden. Seed companies will sell you the calaloo seed.
They are all online