Dominican (Commonwealth) Callaloo Soup

Ingredients

• 1 kg callaloo (taro or dasheen leaves), chopped
• 200g smoked ham hock or salted pigtail
• 1 cup coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, whole
• 1 okra, sliced
• 4 cups water or stock
• Salt and pepper to taste

Instructions

1. 1Place the smoked ham hock or salted pigtail in a pot with water and simmer for 20 minutes to release flavor and reduce excess salt.
2. 2Add the chopped onion, garlic, and sliced okra, continuing to simmer for 10 minutes.
3. 3Stir in the chopped callaloo leaves and the whole scotch bonnet pepper, being careful not to burst it for a milder heat.
4. 4Simmer until the leaves are very tender and beginning to break down, about 15-20 minutes.
5. 5Remove the whole scotch bonnet pepper and discard, or blend a portion of the soup for a smoother, thicker texture if desired.
6. 6Stir in the coconut milk and simmer gently for another 5-10 minutes.
7. 7Season with salt and pepper to taste.
8. 8Ladle into bowls and serve hot, often alongside dumplings or provision (boiled ground vegetables).

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