½ cup coconut milk

¼ cup spinach

2 bay leaves

1 ½ teaspoons ground allspice

2 sliced carrots

¼ to ½ teaspoon seeded, diced scotch bonnet or habanero pepper

1 diced onion

3 cloves minced garlic

½ teaspoon thyme

2 sliced potatoes

Salt to taste

 

Place water and coconut milk in a pot and bring to a boil. Add spinach, bay leaves, allspice, carrots and potatoes. Cook until tender. Simmer, while stirring periodically, for about 15 minutes. Add salt, diced hot pepper, onion, garlic and thyme. Simmer another 20 minutes, stirring periodically.