- 1 bundle callaloo bush
- 12-14 ochroes
- ½ lb pumpkin
- 1 large onion
- Fresh green seasoning – chive, chadon beni, thyme, celery
- 3 pimento peppers
- 2 cloves garlic
- 1 green hot pepper (scotch bonnet)
- 2 pieces salted pig tail or salt meat
- Coconut milk from 1 small coconut grated with water and strained (optional)
- 1 tbsp cooking butter
Clean bush and break stems into pieces. Wash leaves, roll and chop and place in big pot with cut stems.
Cut up ochroes; peel and cube pumpkin and add to pot.
Cut up all other green seasonings with onion and garlic not the hot pepper and add to pot.
Add pigtail to ingredients and put the hot pepper on top.
Add coconut milk and water to almost reach top of ingredients.
Let it come to a boil then turn heat down to moderate with pot half covered. Cook until leaves are soft and most of water has evaporated. Add butter.
Swizzle callaloo with a swizzle stick or puree in a blender for 15 seconds. Return the salted meat to the pot. Taste and adjust if necessary.