Callaloo-Trini Style - cooking recipe

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

Preparation

Clean the leaves and remove the skin from the stalks and tips, rinse and chop coarsely.
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.
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.
Remove pepper and let cool.
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.