Callaloo à la Ilka

Ingredients

 * 1 bundle callaloo bush ( dasheen bush ), or substitute with spinach
 * 10 ochroes ( or substitute with canned ochroes )
 * onion
 * 3 stalks chive
 * 3 cloves garlic
 * salt, pepper
 * chicken bouillon cube
 * tabasco sauce ( or float a red hot chili pepper on top of callaloo )
 * Worcestershire sauce
 * coconut milk
 * butter

Directions

 * 1) Clean callaloo bush ( or spinach). Remove skin from callalloo stalks as well as the ribs from the leaves
 * 2) Clean and cut up ochroes and add to callaloo bush
 * 3) Cut up onion, chive and garlic and add
 * 4) In a large pot melt the butter and add the callaloo mixture
 * 5) Turn leaves until they change colour, now add salt, pepper, a few drops of Worcestershire sauce, tabasco sauce ( or use hot pepper to float on top of callaloo while it is cooking, making sure it does not burst, or the callaloo will be too hot ) and the crumbled chicken bouillon cube. Stir.
 * 6) Add coconut milk and cook callaloo until the seeds of the ochroes have turned slightly pink
 * 7) Either swivel by hand with a swivel stick, or put in a blender and blend for 3 separate seconds