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.