Sita Chan's Callaloo

Recipe Ingredients

2 tablespoons	30ml	Oil
1		Scotch Bonnet pepper or habanero chile
1		Onion - minced
2		Garlic cloves - minced
2 lbs	908g / 32oz	Spinach - chopped
1		Coconut milk - (14-oz)
1		Kabocha squash - peeled, and (medium)
		Chopped to yield about 7 cups
1 lb	454g / 16oz	Okra - chopped
2 sections		Thyme
4		Minced cilantro
2 cups	474ml	Water
2 tablespoons	30ml	Butter
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Salt

Recipe Instructions

Heat oil in Dutch oven over medium-high heat. Cut slit in Scotch Bonnet and saute it with onion and garlic until softened, about 15 minutes. Add spinach, coconut milk, squash, okra, thyme, green onions, cilantro and water.

Bring to boil over high heat. Reduce heat to low, cover and simmer until ingredients are tender, 20 to 25 minutes.

Remove whole pepper, add butter and puree mixture in food processor until smooth. Add freshly ground pepper to taste and salt.

This recipe yields 12 servings.

Each serving: 162 calories; 482 mg sodium; 5 mg cholesterol; 12 grams fat; 13 grams carbohydrates; 5 grams protein; 2.54 grams fiber.

Source:
The Los Angeles Times, 12-19-1999

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