Recipes from Ms. Ayala's Kitchen

Kallaloo		  
Contributed by  Rashawn
 
12 okras 
1 cup coconut milk
6 cups water, seasoning to taste with garlic, onion, hot creole pepper.		 1 small bunch spinach leaves
2 Tbs. margarine 
1 lb. pig tail, snout, or hambone and diced ham
3 to 4 parrot fish,  cleaned, deboned and fried
 
Cut washed okras and spinach leaves in small pieces. Place together with seasonings in saucepan.   Add water and coconut milk.  Let boil until vegetables are very soft. Add butter and swizzle until smooth.

Soak and clean pig tail, pig snout or ham.  Then boil in water to remove the salt. Drain and add the pork to the vegetable mixture. Simmer for about 1/2 hour.  Add the deboned fish and simmer agian until heated through

To make seafood kallaloo:

 Crab, conch, and shrimp may be substituted for pork.

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