Colombo à Crab
Posted on December 17th, 2007 by
One of my favorite Caribbean dishes so far is colombo. The dish’s name name comes from the spice used to flavor the stew which can be prepared with a variety of meats. The spice contains cumin, coriander, brown mustard, Tellicherry black pepper, cloves, fenugreek, turmeric and roasted rice as a thickener. It originated in Sri Lanka’s capitol of Colombo whose inhabitants were brought to the West Indies to work the sugar plantations.*
On this particular day at Restaurant An Ka Dou, the owner had prepared colombo à crab. I’d only had the dish with chicken or ox tail up to that point so I had to give it a try.
Delicious as usual!
Hi Candance,
I’ve been reading Travel with Candance!! My 18 year old adventurous, honor student daughter wants to visit Guadeloupe or Martinique during the holidays for adventure and to practice her French. She spent last summer in Tanzania, Africa and summer before studying at Oxford. What’s your plans for the week after Christmas . . . . would you be willing to host her, obviously we would want to pay you? We live in Florida. Please respond.
Thanks,
Charles