Okra Soup

Method

Heat butter in a large pot and sauté the diced onion, garlic, and whole scotch bonnet until softened, approximately 5 minutes. Add the salted beef or ham hock and brown lightly, then pour in the stock and bring to a boil. Add the thyme sprigs and simmer for 20 minutes to develop flavour. Trim the okra and add to the pot along with the calaloo or spinach, stirring well to prevent the okra from becoming too sticky. Simmer for a further 15-20 minutes until the okra is tender and the broth is rich. Season with salt and black pepper to taste, remove the scotch bonnet before serving if a milder heat is preferred.