• 4servings
  • 25minutes

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Nutrition Info . . .

VitaminsA, B2, B9, C, E, P
MineralsZinc, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 x 400 g can coconut milk

  2. 1 handfuls parsley , chopped

  3. 250 g okra , chopped

  4. 1 large onion , chopped

  5. 300 g white skin pumpkin , peeled and chopped

  6. 2 cloves garlic , chopped

  7. 1 scotch bonnet chilli

  8. 400 g dasheen bush (see Cook's note), washed, stalks removed and chopped, or spinach leaves

Instructions Jump to Ingredients ↑

  1. In a large pan, heat the coconut milk with the parsley and add the okra, onion, pumpkin and garlic along with the scotch bonnet chilli (left whole for a mildly spicy dish, or seeds removed and chopped for a hotter chilli flavour). Bring to a simmer and bubble for 10-15 minutes, until the vegetables are tender.

  2. Stir in the dasheen bush or spinach and simmer for a further 5 minutes until softened. The mixture can be blended to a soup-like consistency, or served as a chunky stew.


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