Sauté onions, garlic and pepper in heated oil.
Add ochro, pimento, carrot, green seasoning, salt, callaloo leaves & coconut milk, mixing together.
Bring to a boil, lower heat & cook covered for about half an hour, stirring occasionally.
When all ingredients are soft, swizzle to make a smooth pulp and adjust salt & pepper.
Serve alone or with rice.
This is a nice recipe for normal callaloo, i incorporated some maggi pig tail flavour..tasted wondeful.
ReplyDeleteI need to buy a cookbook on all your recipes!!
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