Clive and Lurita Carr share their spicy vegetable stew from Trinidad and Tobago
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 x 400 g can coconut milk
  • 1 handfuls parsley, chopped
  • 250 g okra, chopped
  • 1 large onion, chopped
  • 300 g white skin pumpkin, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 scotch bonnet chilli
  • 400 g dasheen bush (see Cooks note), washed, stalks removed and chopped, or spinach leaves

Tips and Suggestions

With its wide leaves, dasheen bush (also known as Taro) is a vegetable popular in Trinidad and Tobago, and provides body for their favourite dish Callaloo. The raw plant is toxic, so always cook the dasheen bush thoroughly as heat destroys the poisons, making this delicious vegetable completely safe to eat.

Healthy tip: Try using reduced fat coconut milk. For more information on healthier eating see


1. In a large pan, heat the coconut milk with the parsley and add the okra, onion, pumpkin and garlic along with the scotch bonnet chilli (left whole for a mildly spicy dish, or seeds removed and chopped for a hotter chilli flavour). Bring to a simmer and bubble for 10-15 minutes, until the vegetables are tender.

2. Stir in the dasheen bush or spinach and simmer for a further 5 minutes until softened. The mixture can be blended to a soup-like consistency, or served as a chunky stew.

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