Ingredients

The following ingredients have 4 Servings
  • a bunch of callaloo (3 cups, tightly packed or use spinach/kale)
  • 1-2 cho cho/christophine (chopped)
  • 4 large carrots (sliced and halved)
  • 1 cup okra (chopped, see notes (about 20 fingers))
  • 4-6 corn cobs
  • 1 large onion (chopped)
  • 4 garlic cloves (minced)
  • 6 thyme stems + 2 bay leaves (tied together in a bundle)
  • 1 tbsp shado beni (culantro) (or use cilantro/spirit weed (coriander) (15g))
  • 10 pimento berries
  • 2 tsp paprika ((10g))
  • 2 tsp black pepper ((10g))
  • 2 tsp pink salt (if required, see notes (10g))
  • 8 cups vegetable broth ((1.8 litres))
  • scotch bonnet ((only use this in the stove top version, not the instant pot version).)

Instruction

  • On medium heat, add the olive oil to a stock pot/large saucepan.
  • Proceed to saute the onion, scallion and garlic until soft and translucent.
  • Add the cho cho and carrot and cook for 2-3 minutes until soft and tender.
  • Add your seasoning - shado beni, thyme (tie together as a bundle) black pepper, paprika, pimento, bay leaf, scotch bonnet and pink salt.
  • Add the corn and okra.
  • Pour the vegetable stock into the pot and bring to the boil.
  • Half cover the pot with the lid, reduce the heat to medium/low and simmer 25-30 minutes.
  • Add the callaloo/spinach 5-7 minutes before finishing.