Colombo à Crab
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!
