STEP 1.Prepare your dasheen bush bhagi by removing the stems from every massive leaf and put aside during a bowl.
STEP 2.Victimisation the tip of a parer, peel the outer skinny long fibrous skin of the stems that ought to all start off in one straightforward pull and discard.
STEP 3.Cut these clean stems into medium lengths and place during a clean bowl.
STEP 4.Currently take the leaves of the dasheen bush and take away the pointed tip settled at all-time low of the leaf and discontinue the middle stem of the leaf additionally. This could then leave you with a hole within the middle of the leaf.
STEP 5.Chop these leaves into medium sized strips and place into a similar bowl with the cleanstems.
STEP 6.Wash with water to totally clean so strain.
STEP 7.Place a medium saucepan over high heat and add the edible fat.
STEP 8.Once heated, add the onions, garlic, pimentos and celery and sauté for two minutes till sweet-smelling.
STEP 9.Add within the ochros, pumpkin, thyme leaves, chadon beni and rosemary and sauté for five minutes, stirring often.
STEP 10.Pour within the coconut milk, stir to combine and add the complete hot pepper.
STEP 11.Cowl and let simmer on medium heat for twenty minutes to permit all ingredients to melt.
STEP 12.Take away cowl, pumpkin and alternative ingredients ought to be soft and hard-back down within the coconut milk. Take away from heat and let cool for ten minutes.
STEP 13.Pull out the complete pepper, then employ a hand liquidiser or ancient liquidiser, pulse callaloo to slightly puree the dasheen bush leaves and alternative ingredients into a chunky soup like product.
STEP 14.It must not be fully sleek and thus retain a semi-thick chunky character.
calories per serving
201 g Fat22 g Protein45 g Carbs56 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment