Callaloo

Ingredients

Quantities for 6 servings.

• 600 g Taro leaves or spinach
• 250 g Okra
• 400 ml Coconut milk
• 1 piece Onion
• 5 clove Garlic
• 300 g Pumpkin
• 1 piece Scotch bonnet
• 4 sprig Thyme
• 40 g Butter
• to taste Salt and pepper

Method

1. Wash the leaves, strip the tough stems and chop them coarsely.
2. Fry the onion and garlic in butter until soft.
3. Add the leaves, okra, pumpkin, thyme and the whole scotch bonnet, and cover with water two fingers above.
4. Simmer forty minutes covered. No less: raw taro leaves burn the mouth.
5. Remove the chilli and thyme, add the coconut milk and warm it five minutes without boiling.
6. Break the soup down with a swizzle stick or a masher to a thick but not perfectly smooth purée.