Mussels in Coconut Milk
A delicious, quick and easy dinner dish of steamed mussels in a creamy coconut milk sauce. A great dinner option perfectly paired with some pasta or toasty bread.
I ventured out of my comfort zone a bit.
I finally made my own mussels dish. I've always been wary of making my own mussels and scallops at home. I'm not sure why I have been apprehensive about it, but that fear is definitely over.
This was dribble worthy with a flavorful coconut milk gravy with just enough pepper to make me sniffle.
I ventured out of my comfort zone a bit.
I finally made my own mussels dish. I've always been wary of making my own mussels and scallops at home. I'm not sure why I have been apprehensive about it, but that fear is definitely over.
This was dribble worthy with a flavorful coconut milk gravy with just enough pepper to make me sniffle.
Pow - Steamed Meat Buns
Delicious bao buns, stuffed with seasoned meat and steamed to perfection
I was extremely excited when I opened up this month's Callaloo Box and saw that it was a Caribbean Chinese themed box. Yaaaaay
I have mentioned numerous times that Trinidad and Tobago is a multicultural country so as a result, we have a lot of different foods from these cultures that have been adapted to be "Trini".
Trinidad Currants Roll
A flaky pastry dough, ram filled with currants. The perfect afternoon snack.
I am so happy to finally be able to share this all-time favorite with you. Finally. This currants roll recipe has been a labor of love, or more so patience.
This is a flaky pastry crust that is ram packed with currants.
A roll of messy goodness!!
So let's discuss this flaky pastry making.
Shrimp with a Spicy Curry Cream Sauce
This is an easy weeknight dinner dish with succulent shrimp served with a creamy, spicy sauce.
We are in February! Even though January took forever. And it's Black History Month (BHM) round these parts. And we are celebrating
You're getting a seafood lover's total delight today to start the month. This is an easy weeknight dinner dish with succulent shrimp and a spicy sauce with a mix of masala, turmeric, scotch bonnet and creamy coconut milk.
This is my contribution to this Black History Month and a virtual potluck with a couple of other amazing black food bloggers. .
We are in February! Even though January took forever. And it's Black History Month (BHM) round these parts. And we are celebrating
You're getting a seafood lover's total delight today to start the month. This is an easy weeknight dinner dish with succulent shrimp and a spicy sauce with a mix of masala, turmeric, scotch bonnet and creamy coconut milk.
This is my contribution to this Black History Month and a virtual potluck with a couple of other amazing black food bloggers. .
Chicken and Shrimp Chow Mein - Guyanese Style
A Caribbean twist on a traditional Asian dish of noodles, ram packed with chicken and shrimp and a host of vegetables. A delicious one-pot dish that is great for any weeknight dinner.
There are some dishes that are just stand out dishes even if they are simple ones. And I think chow mein is one of those dishes. Simple and delicious.
This versatile dish can be made with vegetables only, with chicken, with seafood or with them all. A one pot of goodness that is bursting with flavor.
Tobago Crab and Callaloo
A flavorful dish using dasheen bush simmered in a creamy and flavorful coconut sauce with crab.
Welcome, 2018!!
A few days in but better late than ever. After a hectic holiday season with family, I am finally getting back into the groove of getting a recipe up. I am sharing with you an island favorite; a Sunday lunch staple. A delicious crab and callaloo.
This popular side dish is usually a must-have for Sunday dinner. It accompanies the stew chicken, the stew peas, macaroni pie and sometimes coo coo.
And as my aunt says "callaloo must have crab in it" and I was lucky enough to score some at the Caribbean market one day.
Finding the dasheen bush was not so easy though. I had to call around to a few farmer's markets before finding a little Guyanese store with some bundles.
A substitute for dasheen bush (taro leaves) is spinach which is much easier to find. But trust me, if you can find dasheen bush at any time, grab them.
You can easily chop and freeze and use to make the callaloo later. In fact, making callaloo packs is a great idea. Throw all ingredients, chopped, into a ziplock back (not the liquid items) and freeze until ready to cook.
This is one of those simmer down dishes. It's also weirdly, a dish that, even though the ingredients are simple and basic, tastes can vary from maker to maker.
My first experience with callaloo as a little child was not a good one, to be honest. I can remember it well. Haha. It was over peppered, no flavor, mushy and a slimy blend of dasheen bush and ochro.
After that experienced I convinced myself that I would never eat that thing ever again. My mom would make it and I would avoid it like the plague
Then slowly I started taking a little taste here and there, from different people. The smell of simmering callaloo is to die for. So you just really want to take a taste of anything that smells great.
So little by little I ventured back into the callaloo game, and it's such a staple for Sunday lunch that I really could not avoid it for too long.
So with my family's help, I've been back. With a great consistency, just enough pepper, just enough ochro, just enough sweetness to enjoy some callaloo.
We commonly eat this as a side, but having it in a cup as a soup is also another great option. In fact, if you make it and want it to be a soup, all you have to do is blend it to a thinner consistency.
And though you can omit crab from the recipe, it is a great addition to this dish. The seafood taste takes it's over the top. Blue crab is what is commonly used in Tobago, but any crab can be used.
So go ahead and amp up your Sunday lunch with a side of callaloo. Then use leftovers for Monday soup!!
Tobago Crab and Callaloo
An easy recipe for homemade crab and callaloo. This flavorful dish uses dasheen bush as the main ingredient and is simmered in a creamy and flavorful coconut sauce. Crab is a great addition to this popular Trinidad and Tobago side dish which is sometimes eaten as a soup.
prep time: 10 MINScook time: 40 MINStotal time: 50 mins
Ingredients:
- 1 bunch (10 - 15 leaves) Calalloo bush
- 1 pack ochro/okra (see notes)
- 2 cups coconut milk (Make your own)
- 4 pimento peppers (cut up)
- 1/2 teaspoon brown sugar
- 3 cloves garlic (crushed)
- 3 whole cloves (crushed)
- 1/3 cup cubed pumpkin
- 1 tablespoon green seasoning (Make your own)
- Salt and black pepper to taste
- 2 hot peppers
- 2 - 3 crabs
Instructions
- Place all ingredients in a saucepan.
- Bring to a boil.
- Lower flame to medium and cook until coconut milk is down to half amount initially added
- Remove crab and hot peppers from pot
- Whisk until well blended.
- Return to dish
notes
Callaloo bush is dasheen bush, also called taro leaves. Spinach can also be used as a substitute. I use 2 ochros/okra per bush leaf When cutting up bush, if stems are bending and not snapping do not use in callaloo. This usually means the leaves are a bit old and stalks can have a bitter taste.
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Here are some other Tobago side dishes I think you should try:
Thanks so much for stopping by and reading my posts. It is much appreciated. Please, if you can like, share, yum and/or pin this, especially if you enjoyed it.
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