A spicy green soup featuring callaloo, yam, scotch bonnet, and salted pigtails.
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Boil the salted pigtails in a large pot of water for 20 minutes, then drain and rinse to remove excess salt.
Refill the pot with 8 cups of fresh water, add the pigtails and garlic, and simmer for 45 minutes until the meat begins to soften.
Add the chopped callaloo, yellow yam, and coco to the pot, ensuring the vegetables are submerged.
Stir in the coconut milk, scallions, thyme, and pimento berries, bringing the mixture back to a gentle boil.
Carefully place the whole Scotch bonnet pepper on top of the soup; do not cut it or let it burst if you want to control the heat.
Add the sliced okra and reduce heat to medium-low, simmering for another 20 to 30 minutes.
Once the yam and coco are tender and the soup has thickened, remove the Scotch bonnet pepper and thyme sprigs.
Adjust salt to taste and serve hot in deep bowls.
