Maya's Curry
A dish that Tobagans are proud to call their own, salty-spicy crab and dumpling originates from the ingenuity of Tobago’s West African enslaved people, who sourced crabs to round out the meager diet they were provided. The introduction of curry sauces from Indian indentured laborers in the 19th century gave rise to the generously seasoned coconut gravy that crab and dumpling is prepared with today. Laroot’s version features jumbo saltwater-crab meat simmered in a curry of more than a dozen spices, covering all six rasas of the Ayurvedic diet. A side of gluten-free dumplings made from green plantains, rather than the traditional cassava root, lends a starchy foil to the affair.
Ingredients
How to Brew Tisane
To brew:
- Measure about 1–2 teaspoons of dried herbs or a small handful of fresh herbs per cup.
- Bring fresh, filtered water to a boil.
- Pour the hot water over the herbs and cover. Let it steep for 5–10 minutes to extract their medicinal properties.
- Remove the herbs by straining the infusion into a cup.
- You can add a touch of honey or lemon if desired but keep it mild to maintain the herbal benefits.
Shipping & Returns
Your meals will be delivered by our messenger service on the Monday following the placement of your order.
Due to the handmade, premium ingredients in our meals, all sales are final. Please contact us with any questions or concerns about your Laroot experience for assistance.
We kindly ask you to return your reusable containers at the end of your Laroot experience. Container pickup will be coordinated at the end of the week, or you can reach out to us at info@larootworld.com to make arrangements.
Wellness Information
Curry (coconut milk, lemongrass, ginger, garlic, Spanish onion, turmeric, cinnamon, allspice, clove, cayenne, salt), Dumpings (plantain, cassava flour, water, salt), Jumbo lump crab, Thai red rice, lime, scallions