Thoroughly wash callaloo leaves and remove most of the stem.
Drain and coarsely chop. Peel the aubergine and chop into 2cm dice Keeping skin on .. chop green banana into thick slices.

Place vegetables together with chopped onion and garlic in a large pot. Add the water, pimento, cloves, thyme, hot pepper, and freshly ground black pepper. Bring to the boil and simmer, keeping covered, until the vegetables are tender.
Remove the hot pepper which should still b whole.. and the thyme. Rub the soup through a sieve or liquidise briefly.

Slice the okra into rounds. Return the soup to the pan, add okra and coconut milk and cook for a further 10 minutes.
Adjust the seasoning and serve.

(If you can't get callaloo, spinach can be used instead).