In Trinidad and Tobago, this recipe is a traditional Indian dish that is
served mainly for breakfast or dinner.
1 bundle spinach
1 large onion (chopped)
2 cloves garlic (chopped)
2 pimento peppers (chopped) (optional)
1/4 cup coconut milk
1 tbsp coconut oil
1/2 hot pepper (according to taste and chopped) (optional)
Salt to taste
Break up spinach and wash. Heat oil in saucepan and add garlic, onion,
pimento peppers and hot pepper and allow to saute for about 1 minute.
Add spinach and salt, turn all ingredients thoroughly. Add coconut milk,
cover pot and allow to steam under low heat. Keep turning occasionally.
When spinach is cooked, remove cover and allow frying for another 2 minutes
or until all the liquid is absorbed. At this point you need to turn
Adapted from: Wha to Cook?
Svetlana Kolpakova / 123RF Stock Photo 8753110