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   Friday, September 25, 2020 

Callaloo Soup with Crab



Country: Guyana


  • 1/4 lb pickled meat
  • 2-3 crabs
  • 1 doz eddo or dasheen leaves
  • 1 tbs. butter
  • 8 ochroes
  • 1 pt boiling water
  • celery, garlic
  • shrimp
  • scallion
  • salt & pepper to taste


Soak and cut up pickle meat. Scald crabs to kill them, scrub well. Strip the stalks and mid-rib from leaves, wash and roll them. Wash and cut up ochroes, scallion, celery and garlic. Put all ingredients except butte in an enamel or aluminium saucepan. Pour on boiling water and simmer util ever thing is soft - about « - 3/4 hour. Remove crabs , swizzle throughly, add butter, and re-heat. If like remove the fleas from the crabs and add to the callaloo before serving.

Serve with foo-foo, made of green plantains and hard yams.

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