Trinidad Callaloo

Prepared by: Ingrid George Total: 1 hour 10 mins Prep: 20 mins Cook: 47 mins Ingredients: 1 medium onion chopped 3  cloves  garlic  finely minced 10 ochroes 1 lb pumpkin - cut into cubes 1 teaspoon black pepper 1/2 teaspoon ground clove 2 teaspoon   fresh oregano 1 tb vegetable oil  1 box coconut milk 15 young  dasheen leaves, skinned stems, deveined leaves and diced. Prep: In a large heavy pan heat oil and add onion, garlic and fresh herbs, saute.  Add ochroes, pumpkin and diced dasheen bush 2 mins. Add coconut milk bring to boil, reduce heat and simmer covered for 45 mins. Stir until smooth, add salt and black pepper to taste. When Finished: pour into bowl and garnish with fresh coriander leaves and serve.