Tobago's allure comes in many forms: stunning beaches, lively locals, breathtaking landscapes, and of course, its remarkable cuisine. When visiting the island, you simply cannot miss the national dish of crab and dumplings.

A delightful fusion of Caribbean, Latin American, African, and Indian influences, the food here is both bold and flavorful. This dish, in particular, showcases a vibrant array of spices, especially curry, that enhance its taste. With the native blue crab being the highlight, it is cooked to perfection in fragrant curry and rich coconut milk, becoming tender and sweet. The dumplings accompany it perfectly, ideal for soaking up the savory broth. 

You can find this delicious dish being sold at beachside spots, like Miss Trim's at Store Bay.

Tobago Curry Crab and Dumplings

Recipe courtesy of ThisBagoGirl.com
 

Ingredients

6 medium-sized blue crabs
4 cups coconut milk (make your own)
2 teaspoons chopped celery
1 onion, chopped
3 cloves garlic
2 blades scallion
2 tablespoons oil
3 teaspoons salt
3 tablespoons curry and 2 tablespoons curry (for seasoning)
1 hot pepper
3 tablespoons green seasoning
 

For Dumplings:
2 cups all-purpose flour
1 teaspoon salt
1/3 cup cold water
4 cups of water
1 tablespoon oil


Instructions

For Dumplings:
In a pot bring 4 cups of water to boil. Add oil and season with salt
Combine the dry ingredients in a bowl. Slowly add remaining water, while kneading with your hand
Keep kneading till water is fully absorbed (if the dough is sticky add a little flour (about a tablespoon) at a time till the consistency is sticky
Leave dough mixture to sit for a little (about five minutes)
Separate dough into about 6 even pieces and form into balls
Knead each ball into discs (or use a rolling pin)
Add discs to boiling water and cook for 10 minutes
 

For crab:
Clean crab (separate them into halves)
Season crab with green seasoning and 2 tablespoons of curry powder
Heat oil in a heavy pot on a medium-high heat
Saute garlic in the hot oil
Add curry powder and cook for a few minutes so it gets grainy
Add the crab to the pot and mix well with the curry
Add coconut milk and allow the crab to cook for 10 minutes
Add celery, onions, scallion, pepper, and add black pepper
Add salt to taste
Lower heat level and leave to cook for the sauce to thicken

Image Credits: Tobago Tourism, Alexa Fernando