Callaloo
From: Family Supercooks
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Callaloo
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Clive and Lurita Carr share their spicy vegetable stew from Trinidad and Tobago
Ingredients
Method
1. In a large pan, heat the coconut milk with the parsley and add the okra, onion, pumpkin and garlic along with the scotch bonnet chilli (left whole for a mildly spicy dish, or seeds removed and chopped for a hotter chilli flavour). Bring to a simmer and bubble for 10-15 minutes, until the vegetables are tender.2. Stir in the dasheen bush or spinach and simmer for a further 5 minutes until softened. The mixture can be blended to a soup-like consistency, or served as a chunky stew.
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