St. Kitts Green Pigeon Pea Callaloo

Ingredients

• 2 cups fresh green pigeon peas
• 1 pound fresh callaloo leaves (or spinach)
• 14 ounces coconut milk
• 4 cups vegetable or chicken stock
• 0.5 pounds salted pigtail or smoked turkey neck (chopped)(optional)
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 4 sprigs fresh thyme
• 1 unit scotch bonnet pepper (whole)
• 1 cup pumpkin or butternut squash, cubed
• 2 stalks scallions, sliced
• 0.5 teaspoon black pepper

Instructions

1. 1

   In a large heavy-bottomed pot, boil the green pigeon peas in the stock until they begin to soften, approximately 20 minutes.

2. 2

   Add the chopped onion, garlic, thyme, and the salted meat (if using) to the pot and simmer for another 15 minutes.

3. 3

   Thoroughly wash the callaloo leaves, remove the tough stems, and chop them roughly.

4. 4

   Add the callaloo leaves and cubed pumpkin to the pot, then pour in the coconut milk.

5. 5

   Place the whole scotch bonnet pepper on top of the liquid, being careful not to burst it, and simmer for 20 minutes until everything is tender.

6. 6

   Carefully remove the scotch bonnet pepper and the sprigs of thyme, then use an immersion blender to puree the soup until smooth or slightly chunky according to preference.

7. 7

   Stir in the sliced scallions and black pepper, then simmer on low for a final 5 minutes to marry the flavors.

8. 8

   Adjust seasoning with salt if necessary, though the salted meat usually provides enough.