6cupsof callaloo or spinachtightly packed (can use dasheen bush)
1 ½cupsof sweet potatodiced
1 ½cupsof butternut squashdiced (or pumpkin)
1small onionsliced
4garlic clovesminced
4sprigs of thyme or ½ tbsp. of dried
¼of a scotch bonnetnot too much
1teaspoonof himalayan pink salt
1large scallionor 3 small ones chopped
¼teaspoonof black pepper
4-5okrassliced
2cupsof vegetable stock
2cupsof coconut milk
2tablespoonof coconut oil
Instructions
Start by heating the coconut oil a in large heavy based saucepan or casserole dish over medium heat.
Now sauté the onion, scallion and garlic for one minute, until the onions are soft.
Add the diced butternut, sweet potato, okra and scallions and fold in with the sautéed onions and garlic.
Allow all of the veggies to sweat in the pan, while keeping a watchful eye so nothing burns - stirring frequently for 2-3 minutes
Proceed to add the scotch bonnet, thyme, black pepper and salt, while stirring into the veggies.
Tip the spinach/callaloo into the pan, the pan may seem overcrowded at first but the spinach will wilt and the remaining veggies will breakdown during simmering.
Pour in the coconut milk followed by the vegetable stock and reduce the heat to low.
Cover the pan with the lid and allow to simmer down into a thick stew for up to an hour, stir often to prevent sticking while it thickens.
Once the desired thickness is present, use an immersion stick blender (discard the stem if you are using fresh thyme) to partially liquidise into a more soup like texture.
Serve accordingly.
Notes
Use spinach if dasheen or callaloo leaves are difficult to obtainThis recipe is suitable for home freezing.