Red Snapper in Coconut Milk

Ingredients:
6 slices of fish or 6 servings
1 c. of water
1 c. of fresh coconut milk (or 4 t. coconut powder)
1 stalk celery, shopped
1 onion, chopped
2 pimentos, chopped
3 cloves garlic
2 tomatoes, chopped
2 t. oil or butter
4 t. ketchup or paste
Salt, black or white pepper to taste

Season fish with salt or vinegar, lime juice and grated garlic. Heat sauce pan. Add oil or butter.
Add celery, onion, pimentos, garlic and tomatoes and sauté well. Add coconut milk (or dissolve water and coconut powder), ketchup, salt, pepper. Cook over low heat until mixture starts to thicken. Add fish and allow fish to cook. Serve hot.

Callaloo:
12 dasheen leaves or spinach leaves
6 okras
1 stalk celery, chopped
3 cloves garlic, chopped, or 2 tsp. garlic powder
2 pimentos, chopped fine
1/2 c. water
1 c. fresh coconut milk (or 4 tsp coconut powder)
4 oz. cubed pumpkin
Salt and pepper to taste
Bits of bacon or ham or pickled pork (optional)

Wash and cut leaves and put in sauce pan. Steam with pickled pork, bits of bacon/ham. Add okras, celery, onion, pimentos, pumpkin and garlic. Steam together in 1/2 cup water on low heat. When cooked, pour in the coconut milk. Cook for 15 minutes. Add salt and pepper. Remove from heat. When half cool, whip until mixture turns to thick soup. "It's not callaloo until you beat it." Please do not blend.