callaloo leaves: 300 grams
okra: 150 grams
Onion: 1
Garlic: 4
scotch bonnet pepper: 1(Optional)
Thyme: 1 1/2 teaspoons
Coconut Milk: 400 milliliters
Vegetable Stock: 500 milliliters
spring onion: 2
oil: 2 tablespoons
Salt: 1 1/2 teaspoons
Black Pepper: 1 teaspoon