Trinidad Callaloo

Ingredients

• 2 lbs dasheen (taro) leaves or callaloo bush, chopped
• 1/2 lb okra, sliced
• 1 (13.5 oz) can coconut milk
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 scallions, chopped
• 1 sprig fresh thyme
• 1/2 lb salted pigtail or smoked meat, diced (optional)
• 1 scotch bonnet pepper, whole
• 2 cups water or stock
• Salt and black pepper to taste

Instructions

1. 1If using salted pigtail, parboil it separately to reduce saltiness, then drain.
2. 2In a large pot, combine callaloo leaves, okra, onion, garlic, scallions, thyme, and pigtail.
3. 3Add coconut milk and water, then place the whole scotch bonnet pepper on top without breaking it.
4. 4Bring to a boil, then reduce heat and simmer 25-30 minutes until the leaves and okra are very soft.
5. 5Remove the scotch bonnet pepper and thyme stem, then blend or mash the mixture until smooth and thick.
6. 6Season with salt and pepper to taste.
7. 7Serve hot as a side with rice, macaroni pie, or fried fish.

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