Callaloo & Crab ๐Ÿ‡น๐Ÿ‡น

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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.

Purรฉe soup using an immersion blender until smooth. You could also purรฉe in small batches using a blender.

Serve over rice; garnish with green onions.

Callaloo & Crab ๐Ÿ‡น๐Ÿ‡น

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