Preparation

Combine all the ingredients in a pot or saucepan, add the coconut milk and bring to a simmer. continue cooking gently for about 30 minutes, or until all ingredients are soft.

add the chili and adjust the volume of liquid, if desired. season to taste, bring to a boil and then adjust the liquid volume once more (add more water or broth if you want a more callaloo-like soup). remove from heat, cool slightly and place in a blender and process.
return to the saucepan, heat and serve (either as a side or as a soup depends on the consistency you have).

Ingredients

  • 20 curly taro leaves (washed, discard the tips and shred)
  • 50 g of diced pumpkin meat
  • 1 hot chili pepper, finely chopped
  • 8 okra, trim and cut into rings
  • 500 ml of coconut milk
  • 1 chopped onion
  • finely chopped celery
  • 1 cayenne pepper (bell pepper), finely chopped
  • 2 sprigs thyme, minced
  • 1 tablespoon of parsley finely chopped
  • salt to taste