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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