Recipe by jenny butt
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.)
- 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
- 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 See How It's Made
- Put oil and bacon pieces in stockpot and cook bacon crispy.
- 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.
- 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.
- Serve hot and wear a bib to keep front clean when eating crabs, and sucking crabmeat from legs-- ENJOY!