back to previous pageprep time:
20 minscooking time:
15 minsservings:
4ingredients:
1 can of Dunn’s River or Grace Callaloo
1 tomato
1 onion finely chopped
1 clove of garlic (peeled and diced)
150ml vegetable stock
½ can of Dunn’s River or Grace Coconut Milk
50ml double cream
Grated fresh nutmeg
Grated fresh cinnamon
Pinch of Dunn’s River or Grace Jerk Seasoning
Sprig of thyme
- Sauté the onions, garlic, thyme and Dunn’s River or Grace Jerk seasoning for a few minutes.
- Pour the can of Dunn’s River or Grace Callaloo in to the pan and stir until it comes to a boil.
- Add the vegetable stock and Dunn’s River or Grace Coconut Milk, then remove from the heat and allow to cool.
- Blend the cooled mixture with a hand blender until smooth.
- Add the double cream and sprinkle with freshly grated cinnamon and nutmeg before serving.
- Serve with crusty bread.
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