Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Creole, Caribbean
Serves: 6
  • 12 dasheen bush, preferably the young curled leaves, chopped and washed
  • ¼ 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
  • ¼ cup celery, finely chopped
  • 1 pimento, finely chopped
  • 2 sprigs thyme
  • Salt to taste
  1. (Please remember to cut and throw the tips of the dasheen leaves)
  2. 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.
  3. 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.
  4. 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.
  5. Serve as a side.
Recipe by Simply Trini Cooking at