Being from Trinidad "Callaloo" was our family's special occasion dish. Meaning my mom would make it on Sundays, Thanksgiving and Christmas (basically days when she was home from work). On those special family days the house would be filled with the aroma of warm coconut milk and vegetables. To this day that scent still reminds me of "home".
In Trinidad this dish is traditionally made with what we call "dasheen bush" also known as taro. Since this isn't always readily available here in the States, my mom almost always makes it with baby spinach. —Flirty Foodie
In a large pot heat onions, garlic, thyme, chives, black pepper and oil over medium heat until soft (5-10 minutes), stirring frequently.
Add remaining ingredients (except chili) and cook for 30 minutes with lid on over medium low. If using chilli pepper, add it 10 minutes before end of cook time. Stir pot occasionally to ensure ingredients do not stick. Add water as needed.
Take pot off of heat and remove chili pepper. Use immersion blender to blend to desired consistency. Add salt as needed.
Serve warm over rice (Traditional) or in a bowl with some toasted bread as a soup.
*Scotch bonnet pepper is very hot, try not to let it pop while cooking. To avoid this you can cut chili pepper in half and remove all seeds and membrane before cooking.