Fresh Callaloo, chopped and tightly packed Onion  Tomato Garlic, crushed or minced Scotch Bonnet Pepper, finely chopped  Fresh Thyme Butter Salt and Pepper, to taste  Olive Oil  Chicken Stock or Water

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Sauté Aromatics and Vegetables – heat olive oil in a dutch pot or sauté pan over medium heat, then add onion, tomato, garlic, scotch bonnet peppers and sauté until they have softened a bit.

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