Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Crab | 100g cooked | 97 |
| Okra | 1 cup (100g) | 33 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ lb pickled meat
- 2 - 3 crabs
- 1 doz eddoes or dasheen leaves
- 8 ochroes (okra)
- Celery, garlic, eschallot
- Salt and pepper
- to taste
- 1 tbsp butter
- 1 pint boiling water
- Shrimp
Directions
Soak and cut up the pickled meat. Scald the crabs to kill them, then scrub them well.
Strip the stalks and midribs from the dasheen leaves, then wash and roll them.
Wash and cut up the ochroes, eschallot, celery and garlic.
Put all ingredients except the butter in a large saucepan. Pour on the boiling water and let simmer until everything is soft -- about ½ to ¾ hour.
Remove the crabs, swizzle thoroughly, add butter and reheat.
If desired, remove the flesh from the crabs and add to the callaloo before serving.
Category:Guyanese Recipes
Category:Guyanese Soups