Callaloo
1 can (200 ml) coconut milk
3 cloves garlic, finely chopped
1 lb (at least 1 bunch) spinach, cleaned and chopped
1/2 lb (1 tray) okra or 1 head of broccoli, chopped into 1" pieces
1/2 onion, chopped
black pepper
1 tbsp thyme
1 green habanero or scotch bonnet pepper, whole
1 tsp butter (optional)
Anything else you want to add for flavour (canned fish, tofu, red peppers)
Pour the coconut milk into a saucepan. Add 1/2 the can of water.
As the coconut milk comes to a boil, add the cleaned chopped spinach leaves.
Add the okra or broccoli.
Add the onion, garlic and whole pepper.
Add the thyme and black pepper.
Add tofu (if you're going to)
Turn the heat down to a gentle simmer and allow to cook until everything is soft. Stir occasionally.
Add the canned fish or red pepper (if you're going to) and cook for another 10-15 minutes.
Remove from heat and add the butter.
