CALLALOO SOUP

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Callaloo

 

1 bunch of dasheen bush or 2 bunches of spinach

6 ochroes (sliced)

1 scotch bonnet pepper (habanero)

4 oz coconut milk

3 tbsp oil

salt

 

 

What to do?

1. Heat the oil in a fairly large pot until hot

2. Add dasheen bush and ochroes to the pot and stir to coat with oil

3. Fry for 1 minute

4. Add salt to taste, coconut milk and 8 cups of water and stir

5. Cover the pot, then let it come to a boil, then cook on med-low

heat

6. Add the pepper by gently pushing it under the surface with a

spoon. (You must be careful not to burst the pepper when stirring,

otherwise... SPICY!)

7. Cook for 20 minutes

8. Remove pepper

9. Use a blender to blend the callaloo until fairly thick and like a

soup

10. Let simmer for 15 minutes