Yield: 8 – 10 Portions
1 Bundle of Dasheen Bush Bhagi (Approximately 1 Lb)
1 Tbsp Vegetable Oil
1/3 Cup Onions, chopped
2 Tsp Garlic, minced
5 Pimentos, minced
¼ Cup of Celery, chopped
10 Ochros/Okras, chopped
1 Cup Pumpkin, medium diced
½ Tsp Thyme Leaves, picked
2 Tsp Chadon Beni/Culantro, minced
¼ Tsp Rosemary Leaves, minced (Optional)
3 Cups Coconut Milk
1 Scotch Bonnet Pepper
2 Tbsp Salted Butter
Salt & Black Pepper, to taste
Prepare your dasheen bush bhagi by removing the stems from each large leaf and set aside in a bowl.
Using the tip of a paring knife, peel the outer thin long fibrous skin of the stems which should all come out in one easy pull and discard. Cut these cleaned stems into medium lengths and place in a clean bowl.
Now take the leaves of the dasheen bush and remove the pointed tip located at the bottom of the leaf and cut off the center stem of the leaf also. This should then leave you with a hole in the middle of the leaf.
Chop these leaves into medium sized strips and place into the same bowl with the cleaned stems.
Wash with water to thoroughly clean and then strain.
Place a medium sauce pan over high heat and add the vegetable oil.
When heated, add the onions, garlic, pimentos and celery and sauté for 2 minutes until fragrant.
Add in the ochros, pumpkin, thyme leaves, chadon beni and rosemary and sauté for 5 minutes, stirring occasionally.
Pour in the coconut milk, stir to mix in and add the whole hot pepper.
Cover and let simmer on medium heat for 20 minutes to allow all ingredients to soften.
Remove cover, pumpkin and other ingredients should be soft and cooked down in the coconut milk. Remove from heat and let cool for 10 minutes.
Pull out the whole pepper, then using a hand blender or traditional blender, pulse callaloo to slightly puree the dasheen bush leaves and other ingredients into a chunky soup like product. It should not be completely smooth and hence retain a semi-thick chunky character.
Return callaloo to heat and add the salted butter. Stir to mix in then taste for seasonings. Adjust with additional salt and black pepper as desired.
Remove from heat and serve Callaloo with Macaroni Pie, Rice and Stewed Chicken.