The callaloo may be substituted by fresh spinach. The dish is served with rice or roti and an accompaniment such as fried plantain.

1 lb (450 g) callaloo
1 lb (450 g) pak choy
1 medium-sized onion
2 spring onions
2 medium-sized tomatoes
3 tbs vegetable oil
1 tsp fresh thyme
1 habenero pepper
freshly ground black pepper
1 tin ackees

Thoroughly wash the callaloo and pak choy/Chinese cabbage. Trim away the thicker stems and roughly chop. Peel and slice the onion, slice the spring onions, blanch and peel the tomatoes, then chop them. Heat the vegetable oil in a heavy saucepan, add the sliced onion and cook until soft. Toss in the chopped greens together with the spring onions, thyme, whole habenro pepper and black pepper. Cover the pan, turn the heat to minimum and cook, stirring occasionally for 15-20 minutes. Do not let the mixture dry out during this time and be careful when stirring not to break the habenro. Meanwhile drain the tin of ackees and steam gently over a pan of boiling water. When the vegetables are cooked, remove the hot pepper and carefully stir in the ackees. Serves 4.