Ingredients

• Callaloo or spinach leaves - 1 bunch

• Okra - 10, roughly chopped

• Salt beef - ½ pound, remove fat and dice or substitute bacon diced.

• Olive oil - 1 tablespoon

• Onions - Diced, 1/4th cup

• Garlic - 3-4 cloves, finely minced

• Red bell pepper - 1 large, chopped

• Scotch bonnet pepper - 1, remove seeds and chop finely

• Kosher salt - 1 teaspoon

• Black pepper - 1 teaspoon

• Smoked sweet paprika - 1 tablespoon

• Pumpkin - 1 cup, peel, and chop into small cubes

• Fresh thyme - 3 sprigs

• Chicken stock - 1 cup

• Water - 3 cups

• Coconut milk - 1 cup

How to Make it

1. Heat a large saucepan and pour the olive oil. Add the onions and sauté for 5 minutes. Add the red pepper, scotch bonnet pepper, and minced garlic, and sauté for 2-3 minutes.

2. Add pumpkin, beef, and okra to it and sauté for 2-3 minutes. Now, add paprika, pepper, and salt and let it cook for 10 minutes, stirring occasionally.

3. Add the callaloo/spinach leaves, stock, coconut milk, and water. Once it starts boiling, reduce the flame and let it simmer for 30-35 minutes or till the vegetables have softened.