Ingredients:

1 Cho cho
1 pound of yam
1 green pepper
3 spring onions
2 pints of water
1/2 Small cabbage
1 pound of pumpkin
2 cloves of garlic
1 pound of callaloo
1/2 pound of carrots
2 medium sized tomatoes
1/2 pound of sweet potato

Directions:

Prepare the vegetables, first peel the yam,
sweet potatoe including the pumpkin, cut in
large dices and removing the seeds from the
pumpkin.

Wash callaloo carefully, trim away any thick
stems and chop. Coarsely chop cabbage having
carefully discarded outer leaves, peel then
slice the carrots.

Next peel the cho cho, cut it lengthways in
quarters then remove the heart.

Next roughly dice the cho cho and then green
pepper, peel and chop the tomatoes and slice
the spring onions.

Put the pumpkin along with root vegetables in
a large saucepan with water.

Bring saucepan to a boil and simmer for about
10 minutes. Add callaloo to pan with cabbage,
cho cho, pepper, and chopped tomatoes, spring
onions.

Finally, season with plenty of freshly ground
black pepper and simmer for twenty minutes or
more until cooked.

Serves 4 to 6 People

Ingredients:

-sugar to taste
-fresh lime juice to taste
1 ripe papaya about 6" long

Directions:

First peel the papaya and cut it in 1/2.
Spoon out seeds and keep them in a small
size container in the refrigerator.

Peel the papaya & cut in half. Spoon out
seeds and keep them in a small container
in the refrigerator.

Now cut the papaya into chunks and reduce
to a liquid puree right in food processor
add the sugar with the lime juice.

Note: If the puree is too thick, stir in
a little of water, but be careful you do
not add too much of water or you'll lose
the consistency.

Finally, serve in the fruit cups with a
dab of the reserved seeds in the centre
of each serving.

Makes 4 servings.