A thinner, spicy broth focused on the texture of sliced okra and shredded greens.
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In a large heavy-bottomed pot, bring the vegetable or chicken stock to a gentle simmer over medium heat.
Add the diced onion, minced garlic, allspice berries, and thyme sprigs to the broth.
Carefully place the whole Scotch bonnet pepper into the liquid, ensuring it does not burst so the heat remains manageable.
Stir in the sliced okra and shredded callaloo greens, bringing the mixture back to a light boil.
Reduce the heat to low and simmer for 15 to 20 minutes until the okra is tender but still holds its shape.
Remove the whole Scotch bonnet pepper, thyme sprigs, and allspice berries from the pot and discard.
Stir in the chopped scallions and lime juice, then season with salt and black pepper to taste.
Ladle the clear, spicy broth into bowls, ensuring each serving has plenty of okra and greens.
