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Add a photoThis is a Sunday staple in Trinidad and Tobago. It is very rich and high in calories , as it is made with coconut milk made by blending the meat of a dry ( brown on the outside ) coconut.
We use a local spinach call dasheen bush , but regular spinach will do.
Ingredients
- 1/4 POUND SALTED CURED PIGTAIL, OR SALTED BEEF
- Boiled until most of the salt has been extracted.
- 1 cup pumpkin cut in cubes
- 5 okras cut sliced in circles
- 4 cups spinach wash and finely cut
- 1 cup of coconut milk( dry powdered prepared according to package will do)
- 1 tablespoon cooking margarine.
- I table spoon fresh green seasoning.
- 1 hot pepper ( for flavor)
- salt to taste
- 1 cup of water
Directions
- Place boiled and wash pig tail in a 4 quart sauce pan
- Add half the spinach
- Add pumpkin okra and seasoning
- Add the remaining spinach
- pour in the coconut milk and water, pan should be about half full
- place cooking margarine and hot pepper ( whole ) and cover
- place on a low heat cook for appox. 15 to 20 minutes on low heat.
- When finished cooking leave to cool for a few minutes, remove hot pepper and pigtail pieces , place in blender and pulse for a few seconds . It can be eaten like this or served with rice and stew of your choice
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 78 | |
| Calories from Fat 67 | 86% |
| Total Fat 7.95g | 10% |
| Saturated Fat 5.78g | 23% |
| Trans Fat 0.26g | |
| Cholesterol 1mg | 0% |
| Sodium 34mg | 1% |
| Potassium 121mg | 3% |
| Total Carbs 1.91g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.21g | 0% |
| Protein 1.08g | 2% |
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