Cooking Callaloo for Dinner

Ingredients


1 Large or 2 Small Tins of Callaloo
1 Can of Coconut Milk
1 Large or 2 Small Onions (Chopped)
5 or 6 Cloves of Garlic
Handful of Thyme Leaves
1/2 Pint of Chicken/Vegetable Stock
1 Large Scotch Bonnet Pepper

Method





Fry the chopped onions in a little olive oil until softened.

Add the cubed butternut squash and thyme leaves and fry for a few minutes.

Next add the crushed garlic cloves and dasheen/callaloo leaves and stir through, then add the stock.

Then add the coconut milk and whole scotch bonnet pepper to the pot and bring to the boil before reducing to a simmer. The pot should be simmered uncovered for about 30 - 35 minutes, until the pepper deflates and the sauce thickens. Add salt and black pepper to taste.

Finally the soup is blended with a hand blender or swizzle stick. If you want it hot leave the pepper in and blend it into the soup. If you want it milder remove the whole pepper, blend the soup and replace the pepper afterwards. 
Serve and enjoy.