Callaloo should be smooth, rich, and gently peppery. Keep the scotch bonnet whole so it perfumes the pot without blowing it out.

Steps

1. Wash and chop dasheen leaves (or spinach) and okra.
2. Sauté onion and garlic, then add greens, okra, pumpkin, thyme, and coconut milk.
3. Add crab or salted meat if using. Drop in a whole scotch bonnet.
4. Simmer until everything is soft. Remove pepper.
5. Blend or swizzle until silky. Season and serve.