Ingredients

• 1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root)
• 15 okra (soft tips, cut into 1 inch pieces )
• 2 stems chives (chopped coarsely)
• 1 onion (medium, sliced)
• 1 sprig thyme (stem and leaves)
• 1 bunch celery (chopped roughly)
• 1 garlic clove (crushed)
• 1 whole hot pepper
• 1 pimentos (chopped)
• 2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
• 1/4 lb salted pork tail (adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces)
• 1 teaspoon sugar
• 2 teaspoons salt

Instructions

1. Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.

2. Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.

3. Taste and season with salt & pepper if necessary.

4. When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.

5. Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.

6. Using a hand blender, blend the callaloo until all the ingredients are pureed.

7. Store in a clean pot with pork tails and reheat before serving.

8. Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.