Spicy Okra and Callaloo Consommé

Ingredients

• 2 cups Fresh okra, sliced into rounds
• 4 cups Callaloo greens (or spinach), shredded
• 6 cups Vegetable or chicken stock
• 1 medium Yellow onion, finely diced
• 3 cloves Garlic cloves, minced
• 1 whole Scotch bonnet pepper, pierced but whole
• 3 sprigs Fresh thyme sprigs
• 2 stalks Scallions, chopped
• 4 berries Allspice berries
• 1 tablespoon Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   In a large heavy-bottomed pot, bring the vegetable or chicken stock to a gentle simmer over medium heat.

2. 2

   Add the diced onion, minced garlic, allspice berries, and thyme sprigs to the broth.

3. 3

   Carefully place the whole Scotch bonnet pepper into the liquid, ensuring it does not burst so the heat remains manageable.

4. 4

   Stir in the sliced okra and shredded callaloo greens, bringing the mixture back to a light boil.

5. 5

   Reduce the heat to low and simmer for 15 to 20 minutes until the okra is tender but still holds its shape.

6. 6

   Remove the whole Scotch bonnet pepper, thyme sprigs, and allspice berries from the pot and discard.

7. 7

   Stir in the chopped scallions and lime juice, then season with salt and black pepper to taste.

8. 8

   Ladle the clear, spicy broth into bowls, ensuring each serving has plenty of okra and greens.