Callaloo Soup

Method

Heat oil in a large pot and sauté the onion, garlic, celery and scallions until softened, about 5 minutes. Add the chopped callaloo leaves and cook for 2-3 minutes, stirring frequently until they begin to wilt. Pour in the stock and coconut milk, then add the whole Scotch bonnet pepper and thyme sprigs, bringing the mixture to a gentle boil. Reduce heat and simmer for 15 minutes to allow the flavours to develop, then add the crab meat or saltfish and okra, continuing to cook for another 8-10 minutes until the okra is tender. Season with salt and black pepper to taste, then carefully remove the whole Scotch bonnet pepper before serving. Ladle into bowls and enjoy hot with soft provisions or bread on the side.