Callaloo and Crab Soup
Callaloo and crab soup is prepared in several Caribbean styles. This Guyanese version simmers callaloo leaf and okra with coconut milk, crab meat, aromatics, and whole chili.
Prep
20m
Cook
40m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 300gCallaloo Leaf (roughly chopped)
- 150gOkra (sliced)
- 150gOnion (finely chopped)
- 15gGarlic (crushed)
- 1pcsScotch Bonnet Chili (left whole)
- 250gCrab Meat
- 400mlCoconut Milk
- 800mlWater
- 8gSalt
- 3gBlack Pepper
- 20mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until softened, then stir in the garlic.
- 02
Add the water, callaloo leaf, okra, and whole scotch bonnet chili. Bring to a simmer and cook until the greens and okra are completely tender.
- 03
Remove the scotch bonnet chili. Blend the soup until smooth, working carefully with the hot liquid, then return it to a gentle simmer.
- 04
Stir in the coconut milk, salt, and black pepper. Add the crab meat and cook gently until piping hot; if using raw crab meat, cook it to 63°C (145°F).
- 05
Taste, adjust the seasoning if needed, and serve hot.
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