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).
 * 2) Remove skin from callaloo stalks as well as the ribs from the leaves.
 * 3) Clean and cut up ochroes and add to callaloo bush.
 * 4) Cut up onion, chive and garlic and add.
 * 5) In a large pot melt the butter and add the callaloo mixture.
 * 6) 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.
 * 7) Stir.
 * 8) Add coconut milk and cook callaloo until the seeds of the ochroes have turned slightly pink.
 * 9) Either swivel by hand with a swivel stick, or put in a blender and blend for 3 separate seconds.