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Trinidad & Tobago Crab and Calaloo

Prep Cook Ready in Servings

20 mins 45 min 6


14 leaf Taro leaves (chopped)

10 pods Okra (cut into 1-inch pieces)

2 tsp Butter, salted

1/4 cup chopped Yellow onion

4 Red bell pepper (chopped)

2 whole crab Crab, blue (cut into quarters)

3 sprig Thyme, fresh

1 pepper scotch bonnet pepper

4 stalks Green onion, scallion, ramp (chopped)

1 cube Chicken bouillon, Knorr (crushed)

2 cups Water

2 cup Coconut milk, reduced fat

1 pinch Salt (to taste)


Add all the ingredients, except the scotch bonnet pepper and salt to a large pot and stir to mix. Cover the pot, place on medium high heat and bring to a boil. Let cook for 15 minutes, then add whole hot pepper. Re-cover pot and let cook for another 15 minutes or until everything is cooked through and the vegetables are very soft.

Remove the hot pepper and crab from the pot. Use a swizzle stick or an immersion blender to puree the mixture. You can do this in a food processor if you do not have an immersion blender or swizzle stick. Taste for seasoning (salt) and adjust if necessary.

Pour soup into a bowl, garnish with hot pepper and crab.

Serve as a soup to be eaten by itself or eat the Callaloo with coo coo,rice or dumplings.


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