Callaloo

Method 6 steps

1. 1

   Wash the leaves, strip the tough stems and chop them coarsely.

2. 2

   Fry the onion and garlic in butter until soft.

3. 3

   Add the leaves, okra, pumpkin, thyme and the whole scotch bonnet, and cover with water two fingers above.

4. 4

   Simmer forty minutes covered. No less: raw taro leaves burn the mouth.

5. 5

   Remove the chilli and thyme, add the coconut milk and warm it five minutes without boiling.

6. 6

   Break the soup down with a swizzle stick or a masher to a thick but not perfectly smooth purée.