1 bunch dasheen leaves root vegetable of the Caribbean or tarrow root
15 okra soft tips cut into 1 inch pieces
2 stems chives chopped coarsely
1 onion medium sliced
1 sprig thyme stem and leaves
1 bunch celery chopped roughly
1 garlic clove crushed
1 whole hot pepper
1 pimentos chopped
2 1/2 cups coconut milk freshly squeezed coconut milk powder or frozen can be used
1/4 lb salted pork tail adding pig tail is optional Boil out salt 30 mins in water until tender and cut in to 1inch pieces
1 teaspoon sugar
2 teaspoons salt
Steps:
Separate leaves from stems Thoroughly wash leaves and strip the stems Tear leaves apart with hands into smaller pieces Chop stems into about 2 inches length
Add all the ingredients into a medium pot over medium heat Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink
Taste and season with salt amp; pepper if necessary
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients If not add a little warm water to bring to a soup consistency
Remove from heat and allow to cool for 15 minutes Remove the pork tails before blending
Using a hand blender blend the callaloo until all the ingredients are pureed
Store in a clean pot with pork tails and reheat before serving
Serve with rice stewed Caribbean chicken potato salad boiled provisions cole slaw pigeon peas and macaroni pie
