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Trinidad & Tobago Callaloo


Calalloo By Phyllis Edwards

Ingredients

Dasheen leaves

Ochres

Pumpkin

Onion

Chive

Garlic-at least 2 pegs

Coconut milk

Quarter teaspoon of Sugar


Directions

Cut dasheen leaves into fine pieces (After skinning stems and leaves)

Cut pumpkin into cubes

Slice up ochres

Add onion, garlic and chive pieces with other ingredients

Add small tin of coconut milk and top off with water to cover the ingredients

Add sugar and salt (to taste) Note: you can also add a hot pepper

Boil contents until 2/3 of liquid is gone and let it cool, place mixture in blender (2-3 strikes depending on desired smoothness)


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