~319 cal · 28g protein · 15g carbs · 18g fat (estimated, per serving)
🍽️
Lush green callaloo stew with crab in coconut sauce
🇩🇲 Roseau
On Dominica, the rainforest "Nature Isle," callaloo is made from young dasheen (taro) leaves cooked down with coconut milk until silky, and enriched with land crab caught after the rains. It is Creole comfort at its greenest — a lush, gently spiced pot that tastes of the island's volcanic soil and dense forest.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1.5 lb dasheen (taro) leaves or spinach, chopped
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1.5 lb land or blue crab (or crab meat)
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1 can (14 oz) coconut milk
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1 cup okra
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1 onion
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4 cloves garlic
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1 tsp thyme
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1 scotch bonnet
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1 lime
Instructions
1
Simmer the dasheen leaves with the onion, garlic, thyme, okra, and a little water until collapsed.
2
Pour in the coconut milk and the whole scotch bonnet and simmer 15 minutes until silky.
3
Add the crab (or hearts of palm and mushrooms) and cook gently until just done.
4
Mash the greens a little against the pot to thicken and blend.
5
Finish with lime and serve over rice or with provisions.
Roseau Creole tradition.
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🌏 While it simmers — know your destination
📍
Roseau. A rainforest capital of callaloo and land crab.
🗺️
Dominica. The rainforest "Nature Isle" of callaloo and land crab.
🌍
North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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