1 Bundle Calalloo Bush (12 stalks calalloo leaves) (Check your West Indian Markets)
1/4 lb salted beef or pork or smoked meat of your choice
1/2 lb pumpkin
1 med onion
3 sprigs chive
2 tbsp celery
5 heads garlic
1 tbsp crushed ginger
1/2 green bell pepper
2 cup coconut cream/milk
2 cups water
2tbsp cooking margarine/butter
1 tsp salt
Wash and cut leaves and the stalk too (cut of appox 3-4 inches off from the end and dump the ends)
Soak, boil and cut up salted or smoked meat of your choice
In a heavy saucepan, (not yet on the stove) place garlic and ginger, then add chopped calalloo bush, salted meat, add chopped okras and chopped pumpkin add 2 cups water and coconut cream, cover and set on stove to boil, then allow to simmer stirring occasionally for approx 20 - 25mins.
Add seasonings (chive celery, onions and green pepper), after a further 10 mins add dry seasonings including sugar. Cook for another 5 minutes, add cooking butter, all ingredients in calalloo should be soft and well cooked!
Allow to cool enough to blend or 'swizzle' (REMEMBER TO REMOVE MEATS FIRST)
After blending taste, again and add more salt if needed!
Enjoy!! (Smacking your mama optional!!!)