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1 bundle spinach
1 large onion (chopped)
2 cloves garlic (chopped)
2 pimento peppers (chopped)
2 tbsp coconut milk powder mixed in 1/4 cup water
1 tbsp vegetable oil
1/2 hot pepper (according to taste and chopped)
Salt to taste
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 regularly.
Serve with Sadha Roti.
Spinach Baghi can also be made with Dasheen Bush. My motther recently showed me how to prepare it and it is really good! I had my husband pick some fresh dasheen bush from our back yard,so I could prepare Spinach_Bhagi.
This is how I clean the dasheen bush, seperate the leaves from the sticks and wash thoroughly. Then cut up the leaves and the sticks. Sometimes when I purchase the dasheen bush from the market, the leaves are young and naturally rolled up. To clean them, I unroll them, wash and then cut them up.
Follow the instructions above to make Spinach_Bhagi using the dasheen bush. As the dasheen bush begin to cook, they soften and I use the back of my wooden spoon to totally mash up the dasheen bush.
Trini Vegetarian: Boil Corn | Roast Corn | Dhal | Fried Ochro | Pong Plantain | Aloo Pie | Curried Chataigne | Curried Bodie | Spinach Bhagi | Pumpkin Fritters | Fried Plantain | Macaroni Pie | Avacado Choka | Coo Coo aka Funji | Curry Channa | Curry Mango | Roast Melongene | Callaloo | Pumpkin Stew | Curried Pigeon Peas | Doubles Recipe