Ingredients

Instructions

1. 1

   Wash the callaloo leaves thoroughly, strip the fibrous stems, and chop the leaves roughly. Peel and dice the pumpkin into half-inch cubes.

2. 2

   Heat the oil in a large pot or deep skillet over medium heat. Sauté the chopped onion, garlic, and scallions for about 3 minutes until softened and fragrant.

3. 3

   Add the diced pumpkin and cook for another 3 minutes, stirring occasionally.

4. 4

   Pour in the coconut milk and bring the mixture to a gentle simmer. Add the fresh thyme, salt, black pepper, and the whole Scotch bonnet pepper (keep it whole for flavor without intense heat).

5. 5

   Add the chopped callaloo (or spinach) on top. It may look like a lot, but it will wilt down significantly. Cover the pot with a tight-fitting lid.

6. 6

   Reduce heat to low and steam for 10-12 minutes, or until the pumpkin is tender and the greens are soft.

7. 7

   Remove the lid and stir everything together gently. If there is too much liquid, cook uncovered for 2-3 minutes to thicken the sauce.

8. 8

   Carefully remove the whole Scotch bonnet pepper and thyme sprigs before serving. Serve hot alongside dumplings, boiled bananas, or rice.