Callaloo is a mixture of the leaves of the dasheen plant, similar to spinach and called tam by the Latins, pureed with chopped okra and flavored with either crab or salted pork. Both dasheen and okra were brought here by African slaves and were a big part of the slave diet. Callaloo can be cooked with a hot pepper for that little extra kick. Generally, it is poured over rice, and served with meat or poultry. Gourmets, however, serve it as a soup, an appetizer for the meal to come.
12 dasheen bush leaves
¼ cup pumpkin, peeled and chopped
1 hot pepper (optional)
8 ochros
2 cups coconut milk
1 small onion, peeled and chopped
1 spring chive, finely chopped
¼ cup celery, finely chopped
1 pimento, finely chopped
2 spring thyme
 1 tsp parsley, finely chopped
Salt to taste

Pour all ingredients into a deep pot, pour milk and place on low fire and leave to cook. When the ingredients have softened mix and ensure there is enough liquid in the pot. Season with salt (you may add the pepper now). Blend the ingredients in a processor or blender if desired.