Step 1

Pour the water and coconut milk into a large saucepan and bring to the boil.

Step 2

Once the liquid has reached boiling point reduce the heat to medium then add the scallion, tomato, thyme, coriander/cilantro, onion, garlic. pimento berries and bay leaves.

Step 3

Simmer for 5 minutes

Step 4

Add the sweet potato, dasheen, carrots along with 1 cup of pumpkin and 1 plantain while stirring the saucepan

Step 5

Add the spices - turmeric, black pepper, pink salt (if you are using it) and stir once more.

Step 6

Bring the saucepan to a final rolling boil before reducing the flame to medium/low.

Step 7

Toss a scotch bonnet into the saucepan (prick it if you want heat)

Step 8

Cover the saucepan and simmer for 25 minutes. After this time you will notice the stew thicken from the vegetables breaking down

Step 9

Fold in the remaining plantain, pumpkin and cho cho so they cook evenly.

Step 10

Cover the saucepan with a lid again and cook the vegetables for 15 minutes until soft

Step 11

Remove the thyme stems, scotch bonnet, scallion and bay leaves before serving