Description
A mouthwatering puree of Taro Leaves and crab served over rice or as a soup, it will leave you wanting more. If taro leaves are not available, you may substitute 2 packages of frozen spinach.
Ingredients
- 18 taro leaves
- 12 pods okra, finely chopped
- 1 large onion, chopped
- 4 sprigs fresh thyme
- 6 cloves garlic, crushed
- 4 ounces salted pig’s tail (Optional)
- ½ cup peeled, cubed pumpkin
- 1 cup water
- 1 habanero pepper
- 3 cups coconut milk
- 4 blue crabs, cleaned and chopped
- salt to taste
- 4 green onions, chopped
Instructions
- Clean taro leaves by removing skin from stalks and tip from center rib. Rinse and cut into bite-sized pieces.
- Place taro leaves
- okra
- onion
- thyme
- garlic
- salted pig’s tail
- pumpkin
- water
- habanero pepper
- and coconut milk into a large pot. Cover and simmer over low heat for 30 minutes.
- Add crab to the pot
- being careful not to puncture habanero pepper. Cover and continue to simmer for 30 minutes. Remove habanero; season with salt.
- Purée soup using an immersion blender until smooth. You could also purée in small batches using a blender.
- Serve over rice; garnish with green onions.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8