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Ingredients for Callaloo: 1 lb dasheen bush (taro leaves) or baby spinach (roughly chopped) ½ lb okra, sliced into rounds 1 cup pumpkin or butternut squash, peeled and diced ½ cup chopped onions 3 cloves garlic, minced 2 scallions, chopped 2 sprigs fresh thyme 1 whole Scotch bonnet pepper (keep whole for flavor without heat) 1 tbsp chopped pimento pepper (or red bell pepper) 1 cup coconut milk ½ cup water or chicken stock Salt and black pepper, to taste Instructions for Callaloo: Prep Greens and Veggies: Wash and chop your dasheen bush/spinach, pumpkin, okra, and aromatics. Layer the Ingredients: In a large pot, add chopped greens, pumpkin, okra, onion, garlic, scallions, thyme, pimento pepper, and whole Scotch bonnet. Add Liquid and Simmer: Pour in coconut milk and water (or stock). Cover and simmer on medium-low heat for 25–30 minutes, stirring occasionally. Blend or Mash (Optional): Once everything is tender, use a stick blender to partially puree the callaloo for a creamy consistency. You can also mash with a swizzle stick or spoon if you prefer it chunkier. Season to Taste: Add salt and black pepper. Remove the Scotch bonnet before serving. PART 2: Trinidadian Stewed Chicken Ingredients for Stewed Chicken: 2 lbs chicken, cut into pieces (bone-in thighs, drumsticks, or a whole cut-up chicken) 1 lime or lemon, for washing chicken 2 tbsp brown sugar 2 tbsp vegetable oil ½ onion, chopped 2 cloves garlic, minced 2 scallions, chopped 1 sprig thyme 1 small tomato, diced 1 tbsp ketchup (optional, adds body and sweetness) ½ tsp Worcestershire sauce (optional for depth) ½ cup water or chicken stock Salt and pepper, to taste Instructions for Stewed Chicken: Clean and Season Chicken: Rinse chicken with lime or vinegar and water. Drain well. Season with salt, pepper, garlic, scallions, thyme, and tomato. Let marinate for 30 minutes to overnight for deeper flavor. Caramelize Sugar: In a heavy-bottomed pot, heat oil over medium heat. Add brown sugar and allow it to melt and bubble into a deep amber color. Don’t stir once it starts bubbling—watch closely. Brown the Chicken: Quickly add the chicken pieces (shake off excess marinade first) to the bubbling sugar. Stir to coat the chicken as the sugar darkens and clings to the meat. Cook for 5–7 minutes until the chicken is nicely browned. Add Aromatics & Simmer: Add the rest of the marinade (including onions and tomato), ketchup, Worcestershire, and water or stock. Bring to a simmer, cover, and cook on medium-low for 30–40 minutes until chicken is tender and the sauce has thickened. Stir occasionally. Taste & Adjust: Season with salt and pepper to taste. You may simmer uncovered at the end to reduce the sauce further if desired.