👩🍳CALLALOO- My version according to our preferences. Since taro is widely growing in the Philippines and I get this fresh herein Vienna, and it is season time again for Hokkaido pumpkin so I decided to mix all together with crabs, cooked in coconut milk, seasoned with fish sauce and to adjust the taste with salt. Callaloo is a stew of Caribbean cuisine. The ingredients vary from country to country; common elements are merely the green color and a leafy vegetable as the main ingredient. In Trinidad and Tobago, it is considered a national dish.
Callaloo with crabs
YOU NEED…….
1 whole Hokkaido Pumpkin, small
1kg Taro Leaves with Stem or Gabi
4pieces Taro Tubers or Gabi
2tbsps Linseed Oil
1 Onion
1kg Crabs
1 Liter Coconut Milk
2Peppers or Chili, spicy
2 thumb-sized Ginger
Fish Sauce or Patis
Salt to adjust the taste
HOW TO…….
icookitravel.com 