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1
Wash the callaloo or spinach and kale thoroughly by submerging in 2 to 3 different cold water baths.
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2
Lift the greens out first, then discard the water.
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3
Place the greens in a large soup pot (a Dutch oven is ideal) along with the pork, beef, okra, tomato, whole Scotch bonnet pepper and water.
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4
Bring to a boil, reduce the heat to medium-low and partially cover.
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5
Simmer for 1 1/2 hours.
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6
Remove the whole Scotch bonnet pepper.
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7
Take out the pork and beef from the pot and separate the meat from the bone and fat.
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8
Chop the meat and return it to the pot.
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9
Add the scallions, garlic, thyme, salt, black pepper, sliced Scotch bonnet pepper, chocho, yam and coconut milk.
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10
Cook for 30 minutes, adding water if needed for a proper soup consistency.
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11
To prepare the dumplings, in a medium bowl, sift together the flour and salt.
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12
Add the water and blend with a wooden spoon until a ball is formed.
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13
Flour your hands and knead slightly to form a soft dough.
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14
Form it into flat round shapes (will make 8 to 10).
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15
Cook them in boiling water for 15 minutes.
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16
Serve the soup piping hot with a dumpling in each bowl.
