Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Vegetarian
Cuisine: Caribbean, creole
Servings: 6
Author: Felix (Simply Trini Cooking)


  • 12 dasheen bush preferably the young curled leaves, chopped and washed
  • 1/4 cup pumpkin peeled and chopped
  • 1 hot pepper optional
  • 8 ochroes
  • 2 cups coconut milk
  • 1 small onion peeled and chopped
  • 1 sprig chive finely chopped
  • 1/4 cup celery finely chopped
  • 1 pimento finely chopped
  • 2 sprigs thyme
  • Salt to taste


  • (Please remember to cut and throw the tips of the dasheen leaves)
  • Pour all the ingredients into a deep pot. Pour the milk over it. Place over a low fire and leave to cook. When the ingredients have softened,mix and ensure there is enough liquid in the pot.
  • Season with salt and bouillon cube if desired. (You may add hot pepper now). You may add more water if the liquid is drying up.
  • When all the ingredients, especially the dasheen bush, are cooked and soft, remove from heat. Allow to cool. Blend the ingredients in a processor or blender or use a dhal gutney or a swizzle stick.
  • Serve as a side.


Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

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