Guyana Crab Soup with cornmeal Dumplings

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

crab

🥗Healthier: shrimp

💰Cheaper: canned crab

Shrimp is lower in calories and canned crab is more affordable.

Soak split peas in water and wash them.

Boil split peas with a teaspoon of salt until tender.

Add chopped butternut squash to the split peas and let them cook until soft.

Prepare crab by washing and keeping in water until ready to use.

Chop sweet potato, plantain, and edos, and soak sweet potato in water to avoid oxidation.

Add boiled split peas and butternut squash to a larger pot.

Add sweet potatoes, plantain, edos, onions, green onions, thyme, and bell pepper to the pot.

Add chopped carrots and season with salt and black pepper.

Add half a teaspoon of dried oregano to the pot.

Cover and let the mixture cook until the provision is tender.

Prepare dumplings by mixing cornmeal, flour, baking powder, brown sugar, black pepper, and salt.

Add a tablespoon of softened butter to the dumpling mixture and mix with hands.

Add room temperature water to the dumpling mixture and knead to form a dough.

Let the dumpling dough rest until the soup is almost finished.

Add crab to the soup and let it cook until the crab turns pink.

Stir in coconut milk and chopped garlic into the soup.

Add the rest of the green onions and a little bit of turmeric for color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens