Recipe courtesy of Asa Wright Nature Centre
Episode: Trinidad
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Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Pour 1 cup of water into a large saucepot. Add the salt pork and crabmeat, if using, and bring to a boil.

Meanwhile, in a small frying pan over medium heat, melt 1 tablespoon of butter. Add chives, onion, and garlic and cook until lightly browned, about 2 minutes.

Add the garlic mixture to the pot with the pork. Add the okra, dasheen or spinach, coconut milk, and pumpkin and cook until soft, about 10 minutes. Turn off the heat, add the remaining tablespoon of butter, and season with salt, to taste. Serve hot with rice or cornbread.

Cook's Note

*Dasheen is a leafy green similar to spinach. It can be found in specialty stores or spinach may be substituted.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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