Trini Callaloo (Blended Greens and Coconut Stew)

Method

1. 1

   Rinse the callaloo greens well and roughly chop them, then slice the okra and cube the pumpkin.

2. 2

   Put the greens, okra, pumpkin, spring onion, garlic and thyme into the pot with the coconut milk and a cup of water, then lay the whole scotch bonnet on top without piercing it.

   💡 Keep the pepper whole — a nick lets in real heat, and this pot should only carry its aroma.

3. 3

   Bring to a boil, then lower the heat and simmer gently until the greens and okra have completely collapsed and the pumpkin mashes easily against the side of the pot, about 30–35 minutes.

4. 4

   Fish out the whole scotch bonnet and the thyme stems before you blend.

   💡 Take the pepper out BEFORE blending. This warning exists for a reason.

5. 5

   Swizzle with a wooden swizzle stick, or blend in batches, until the pot is silky with no chunks of greens left.

6. 6

   Season with salt to taste, thin with a splash of water if it's thicker than heavy cream, and simmer 5 minutes more to bring it together.

7. 7

   Ladle hot over rice, beside macaroni pie and stew chicken — Trinidad's Sunday-lunch trinity.