1 lb Yam
½ lb Sweet potato
1 lb pumpkin
1 lb Callaloo
½ Small cabbage
½ lb Carrots
1 Cho cho
1 Green pepper
2 Cloves garlic
2 Medium-sized tomatoes
3 Spring onions
2 pts Water
 

1. First prepare the vegetables: peel yam, sweet potato and pumpkin and cut into large die, removing the seeds from the pumpkin.
2. Carefully wash the callaloo, trimming away any thick stems and chop.
3. Coarsely chop the cabbage having carefully discarded the outer leaves, peel and slice the carrots.
4. Peel the cho cho, cut it lengthways into quarters and remove the heart.
5. Roughly dice the cho cho and green pepper, peel and chop the tomatoes and slice the spring onions.
6. Place the pumpkin and root vegetables in a large saucepan with the water.
7. Bring to the boil and simmer for 10 minutes.
8. Add to the pan the callaloo, cabbage, cho cho, pepper and finally the chopped tomatoes and spring onions.
9. Season with plenty of freshly ground black pepper and simmer for twenty minutes or more until cooked.
Serves 4–6

1 lb Yam
1 lb Pumpkin
1 lb Coco
½ lb Cassava
½ lb Breadfruit
2 pt Vegetable stock
1 Hot pepper
Freshly ground black pepper
Plain or cornmeal dumplings
3 Green bananas
Juice of ½ lime
 

1. Remove the seeds from the pumpkin.  Wash and peel the yam, pumpkin, coco and cassava
2. Slice the breadfruit into wedges, peel and cut out the heart.
3. Chop all the vegetable into fairly large pieces.
4. In a large pan bring the stock to the boil.  Add the vegetables, the hot pepper and black pepper.  Turn down the heat and simmer for 20 minutes.
5. Meanwhile, mix the dumplings and add to the pan, turn up the heat and cook until the dumplings are done.
6. In a separate pan boil the green bananas in their skins, having cut off both ends and split the skin deeply with a knife.
7. When cooked, allow to cool a little before peeling.  Cut each banana into 3 pieces and add to the stew with the lime juice.
8. Remove the hot pepper once the stew has reheated.
Serves 4–6

½ cabbage or whole chinese leaf
½ Cucumber
2 Medium-sized carrots
3 Medium-sized tomatoes
3 oz Beansprouts
3 tbsp Sunflower oil
1 tbsp Vinegar
Freshly ground black pepper

1. Wash the cabbage or chinese leaf, drain and shred finely.
2. Wash and thinly slice the cucumber, peel and grate the carrots and slice the tomatoes.
3. Arrange the shredded cabbage on a serving dish.  Edge the dish with slices of cucumber.
4. Combine the grated carrots and beansprouts in a bowl.
5. Mix the dressing ingredients — oil, vinegar, and black pepper — beating with a fork until well blended, then pour over the carrots and beansprouts. 
6. Toss together and arrange in the center of the dish.
7. Decorate with sliced tomatoes.
Serves 4