Callaloo with Saltfish

Ingredients

• 450g dasheen (taro) leaves or spinach, chopped
• 200g salted cod
• 8 okra, sliced
• 1 cup coconut milk
• 1 cup water
• 1/2 onion, chopped
• 4 cloves garlic, minced
• 2 scallions, chopped
• 1 scotch bonnet pepper, whole
• 1 sprig thyme
• 1 tbsp butter
• salt, to taste

Before you cook

• Soak the salted cod in cold water overnight, changing the water once or twice.
• Chop the dasheen leaves or spinach, removing any tough stems.

Steps

1. Drain the soaked cod and place it in a pot of fresh water.
2. Boil for 12 minutes, then drain and flake the fish, discarding the skin and bones.
3. Combine the dasheen leaves, okra, onion, garlic, scallions, thyme, coconut milk and water in a large pot.
4. Add the whole scotch bonnet pepper without breaking it.
5. Bring to a simmer over medium heat.
6. Cover and cook on low heat for 30 minutes, stirring occasionally, until the leaves are completely soft.
7. Remove the whole pepper.
8. Mash the mixture with a spoon, or blend it briefly with an immersion blender, until smooth and thick.
9. Stir in the flaked saltfish and butter.
10. Simmer for 10 more minutes.
11. Taste and season with salt, remembering the saltfish is already salty.
12. Serve hot with rice or ground provisions.