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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Trying to work out this recipe I have seen my family make without much effort so I hope I get all the ingredients right. In Trinidad we mostly make eat this as a side dish but some people would categorize this as a soup so you could add meat (crab or small chunks of beef). In Trinidad we like things spicy so pepper is a must for me :) but it's optional. Ingredients:
3 garlic cloves |
1 medium chopped onion |
chives, 1 stalk |
4 ounces of diced pumpkin (optional) |
10 okra, chopped |
1 scotch bonnet pepper (red) |
1 cup coconut milk (optional) |
1 bunch dasheen leaves or 2 bunches spinach |
salt |
Directions:
1. Clean the leaves and remove the skin from the stalks and tips, rinse and chop coarsely.
2. In a large pot, add all the ingredients with 2 cups of water.If you are adding meat it can go in with with ingredients at this time.
3. Cover the pot and let simmer for minutes on a medium heat, ensuring the pepper is visible all the time and does not burst or this would make it very spicy.
4. Remove pepper and let cool.
5. Using a swizzle stick gently puree to blend like a soup or until a smooth consistency a blender could also be used by on a low speed just for a few seconds.
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