3-25-2014
Curry Crab and dumplings –
Tobago style. My dad was born and raised
in Scarborough Tobago, in an area referred to as Calder Hall. He told us many stories of his upbringing,
his youthful days were trying and enjoyable at the same time. He was the first of eight children. One of the joys of having a parent from the
sister isle, was that every long weekend, holiday or chance, we flew over to
visit with my grandma and enjoy the foods of Tobago. This local dish aforementioned is made
differently here. The curry is more of a
curry stew, and the dumplings are typically of corn or cassava, although the
commercially sold dumpling consists primarily of flour. My
father being the oldest was also one of the first to marry, making my mother a
favorite sister-in-law, and so said, she quickly learned how to make many
dishes the Tobagonian way. This is one
of them, oh gosh her hand is sweet with the crab, from seasoning to
cooking. I saw blue crab today in the
market, and began salivating at the prospect of the pot that would surely
ensue.
Yum!
p.s. These crabs are tied as they are alive. Crabs are sold alive because they have internal enzymes that cause their flesh to break down once they die. If this process starts before the meat is cooked, the meat can become non-edible and potentially poisonous.
Reference: www.foodaq.com
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