Callaloo a la Ilka

Ingredients:

-onion
-butter
-coconut milk
3 stalks of chive
3 cloves of garlic
-worcestershire sauce
-salt, pepper to taste
-chicken bouillon cube
-tabasco sauce or float a red
-hot chili pepper on top of callaloo
1 bundle callaloo bush (dasheen bush)
or substitute with spinach
10 ochroes or substitute
-with canned ochroes

Directions:

First clean callaloo bush or spinach. Remove
skin from the callalo stalks along with ribs
from leaves.

Next clean then cut ochroes, add to callaloo
bush. Cut the onion, garlic and chive and add

Now add the butter and melt in a large heated
pot. now add the callaloo mixture.

Keep on turning the leaves until they change
colour add pepper & salt with a few drops of
worcestershire, tabasco or you may use a hot
pepper to float over the top of the callaloo.

Make sure the hot pepper doesn’t burst during
cooking, or callaloo will be too hot. Add the
crumbled chicken bouillon cube and stir.

Add the coconut milk, cook the callaloo until
the seeds of the ochroes have turned slightly
pink.

You may swivel by hand using a swivel stick or
place it right into a blender and blend for at
least 3 separate seconds.

Note: you can make this recipe dry and use it
as a side dish or add some more water and make
it into a soup.