Preparation
Combine all the ingredients in a pot or saucepan, add the coconut milk and bring to a simmer. continue cooking gently for about 30 minutes, or until all ingredients are soft.
add the chili and adjust the volume of liquid, if desired. season to taste, bring to a boil and then adjust the liquid volume once more (add more water or broth if you want a more callaloo-like soup). remove from heat, cool slightly and place in a blender and process.
return to the saucepan, heat and serve (either as a side or as a soup depends on the consistency you have).
add the chili and adjust the volume of liquid, if desired. season to taste, bring to a boil and then adjust the liquid volume once more (add more water or broth if you want a more callaloo-like soup). remove from heat, cool slightly and place in a blender and process.
return to the saucepan, heat and serve (either as a side or as a soup depends on the consistency you have).
Ingredients
- 20 curly taro leaves (washed, discard the tips and shred)
- 50 g of diced pumpkin meat
- 1 hot chili pepper, finely chopped
- 8 okra, trim and cut into rings
- 500 ml of coconut milk
- 1 chopped onion
- finely chopped celery
- 1 cayenne pepper (bell pepper), finely chopped
- 2 sprigs thyme, minced
- 1 tablespoon of parsley finely chopped
- salt to taste
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