Callaloo

Dasheen leaves cooked with okra and coconut milk.

Ingredients

• 500 g Dasheen leaves
• 200 g Okra
• 400 ml Coconut milk
• 1 Onion
• 4 cloves Garlic
• 2 sprigs Thyme
• 1 Scotch bonnet
• 200 g Pumpkin
• 2 tsp Salt
• 2 cups Water

Method

1. Prepare the leaves — Strip the stems and chop the dasheen leaves.
2. Combine — Put everything in a pot with the whole chili on top, unbroken.
3. Simmer — Cook 40 minutes until the leaves collapse completely.
4. Remove the chili — Lift the whole pepper out before it bursts — it flavours without overwhelming.
5. Swizzle — Beat the callaloo smooth with a swizzle stick or blender.
6. Callaloo is ready — Season and serve with rice and stewed meat.

More Trinidad and Tobago recipes

• Doubles
• Trinidad Roti