PEPPER POT

4 servings

1 small  Onion ,diced
1 med Carrot , diced

1 med Tania , peeled and diced
1 small  Dasheen or Yam , peeled and  diced
1 med Green Plantain ,peeled and sliced
225 gms  ( ½ lb ) Pumpkin ,diced
 110 gms   (¼  lb ) Callaloo or Spinach
2 cloves Garlic ,chopped
3 Spring Onions  , chopped
2 stalks Celery .  chopped
3 Scotch Bonnet Peppers ,chopped
Handful of Parsley , chopped
2 sprigs Thyme ,chopped 
1 ltr  ( 4 cups )  Vegetable Stock
1 can Coconut Milk
Salt and pepper to taste

Method
Put the onion, carrot, tania, dasheen , pumpkin and plantain in a pot with the stock and bring to a boil.
Add the seasonings and coconut milk and simmer for 30 minutes or until the vegetables are tender, add the callaloo and adjust seasoning if necessary and simmer for 5 more minutes.
 
If liked a little salt beef can be used in which case add with the coconut milk or okra  ( add with the callaloo ) or cooked fish in large chunks ( add at the end of cooking just to warm through )