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This 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.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8 bowls
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Ingredientes

Cost per serving $0.37 view details
  • 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

Direcciones

  1. Place boiled and wash pig tail in a 4 quart sauce pan
  2. Add half the spinach
  3. Add pumpkin okra and seasoning
  4. Add the remaining spinach
  5. pour in the coconut milk and water, pan should be about half full
  6. place cooking margarine and hot pepper ( whole ) and cover
  7. place on a low heat cook for appox. 15 to 20 minutes on low heat.
  8. 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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