Sita Chan's Callaloo
- 2 tablespoons oil
- 1 Scotch Bonnet pepper or habanero chile
- 1 onion minced
- 2 garlic cloves minced
- 2 pounds spinach chopped
- 1 can coconut milk - (14-oz)
- 1 medium kabocha squash peeled, and chopped to yield about 7 cups
- 1 pound okra chopped
- 2 sprigs thyme
- 4 minced cilantro
- 2 cups water
- 2 tablespoons butter
- Freshly-ground black pepper to taste
- 2 teaspoons salt
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.