Saint Lucian Callaloo

Ingredients

• 2 lbs dasheen leaves, chopped
• 1/2 lb okra, sliced
• 1 (13.5 oz) can coconut milk
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 sprig fresh thyme
• 1/2 lb smoked ham hock or salted pork, diced
• 1 scotch bonnet pepper, whole
• 3 cups water or stock
• Salt and black pepper to taste

Instructions

1. 1Combine dasheen leaves, okra, onion, garlic, thyme, and ham hock in a large pot.
2. 2Add coconut milk and water, then place the whole scotch bonnet pepper on top.
3. 3Bring to a boil, then reduce heat and simmer 25-30 minutes until the leaves and okra are very soft.
4. 4Remove the scotch bonnet pepper and bone from the ham hock if used, then blend or mash the mixture smooth.
5. 5Season with salt and pepper to taste.
6. 6Serve hot as a starter or side with rice and provisions.

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