bhagi Archives | CaribbeanPot.com

You’re not seeing double or even triple. A while back, I shared a Brown Stew Chicken With Spinach and my take on Saag Chicken recipes, both of which are very similar to this one. Have your rice or Sada Roti on hand, as this will be one of the most comforting things you’ve eaten this month.

You’ll Need…

1 1/2 tablespoon olive oil
1/2 medium onion (sliced)
3 bird’s eye peppers (chopped)
5 cloves garlic (smashed)
1/2 teaspoon black pepper
8-10 okra (sliced)
1 lb baby spinach (washed)
3 tablespoons coconut cream
1/4 cup water
leftover stewed chicken
1/2 teaspoon salt (adjust)

Notes. Please follow along with the video below, as much more about the recipe is discussed there. This recipe also works with leftover stewed Beef and Pork.

Heat the olive oil in a wide pan on a medium flame, then add the onion, garlic, back pepper, and spicy pepper you choose. In my case, I used Bird’s eye peppers. Turn the heat to low and cook for 2-3 minutes.

Add the washed and chopped okra to the pan, turn the heat to medium, and cook for another 3-4 minutes or until the edges are golden.

The washed spinach (rough-chopped if you want) should be added next, followed by salt, water, and coconut cream. Cook with the lid closed for 5 minutes.

At this point, add the leftover stewed chicken, stir well, and cook uncovered for 15-20 minutes.

Naturally, the spinach will produce a lot of liquid, so don’t be alarmed. On the rare occasion, it doesn’t, add another 1/4 cup of water. Taste and adjust the salt to your liking.

The goal now is to burn off most, if not all, of the liquid, which will heighten the overall flavor of the dish.

It took 20 minutes to get the texture and consistency I wanted after adding the stewed chicken.

Spinach Bhagi.

June 10, 2024June 10, 2024Leave a Comment

While the classic way of making this dish is to use the tender leaves of the Dasheen (taro) plant, the end result of using baby spinach as I’m about to share, is just as tasty. Whether it’s served with Dhal and Rice or alongside hot Sada Roti, bhagi remains one of my favorite vegetarian dishes. Yes, this version contains pieces of salted Cod (fish), but you can easily omit it and have a fully vegan dish.

You’ll Need…

1 1/2 tablespoon Olive oil
1 1/2 cup prepared salted Cod
1 medium onion (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon black pepper
3 Bird’s Eye Peppers (rough chopped)
2 lbs baby spinach (washed/drained)
salt (see below)
1 medium tomato (diced)

Notes. Add 1-2 tablespoons of coconut cream for a lovely flavor and if you’re someone who gets an itch at the back of your throat from eating spinach, add the juice of 1/2 a lemon juice when you turn off the stove. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements. I didn’t add any salt to the dish as the remnants of salt from the salted Cod was enough to season things for me.

May I recommend that you buy boned (boneless) salted cod or any of your fav salted fish and use the video above to learn how to prepare it for use. Essentially you’ll have to remove the salt it was cured in and in the process, rehydrate it a bit so it’s more meaty and tender.

Heat the olive oil in a wide pan on a medium flame, then add the prepared salted Cod bits, along with the onion, garlic, hot pepper (I used Bird’s Eye but you may use our fav and in the amount you can tolerate) and black pepper. Turn the heat to low and cook for 3-4 minutes.

Turn the heat back to medium and start adding the washed/drained spinach to the pot and stir. If you wanted you could give the spinach a rough chop. It will seem like a lot, but it will wilt as it cooks. Keep adding in batches and stir.

In a few minutes it will all wilt and fit, you’ll also notice that it will spring a lot of liquid. That’s normal.

Add the diced tomato and continue cooking on a medium/low flame with the pot uncovered.

At this point you can add the coconut cream if you decide to rock that tip for additional flavor.

About twenty minutes later the liquid should all be gone, turn the heat up a bit to burn off any that’s remaining. Taste for salt and adjust to your liking at this point as well.

Finish with the lemon juice mentioned in the notes above, if you wish. At the start of the post I mentioned how I enjoy this dish, what I failed to say was that you must also have a side of Lime or Lemon Peppersauce to really feel like you’re back in the Caribbean enjoying this dish.

Gluten Free Vegetarian

Bhagi – Spinach With Okra.

May 22, 2024May 16, 2024Leave a Comment

Yes, for the untrained eye and palate this may appear as Callaloo (in a post apocalyptic world where crab, crayfish, lobster, shrimp, salted pigtail, smoked turkey etc no longer exist), however this is just another form of Bhagi to me. Served with hot Sada Roti and lime peppersauce on the side for what is a very comforting vegan meal.

You’ll Need…

1 tablespoon olive oil
1 medium onion (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon black pepper
4 Bird’s Eye peppers (chopped)
1 lb okra (trimmed and cut)
2 lbs spinach (washed/chopped)
3-4 tablespoon water
1/2 teaspoon salt (adjust)
1-2 tablespoon coconut cream
6-8 grape tomatoes (chopped)

Notes! Please use the video below to follow along as much more about the recipe is explained there. if making this dish gluten free, please refer to the list of ingredients to ensure they meet with your specific gluten free dietary needs.

Prep the spinach by washing well and give it a rough chop. With the okra (say ochro) wash, remove the stems and cut into 1/4 inch wheels.

Heat the olive oil (any oil you prefer using) on a wide/deep saucepan on a medium heat. Add the onion, garlic, black pepper and in my case I used Bird’s Eye peppers for a bit of heat. You may use any hot pepper you like or can source and in the amounts you can tolerate. Should you not enjoy spicy foods, this is optional. Reduce the hat to low and cook for about 4 minutes.

Turn the heat back up to medium and add the okra, stir well and cook for 3-4 minutes before adding the spinach.

It will pile up but as it cooks the spinach will wilt and you’ll have enough room for everything. You may use a lid to help create steam should you wish to quicken this step. This is when I added the water to help create that steam.

It’s then time to add the salt, chopped tomatoes (use any tomato you may have on hand) and the coconut cream. Turn the heat down to med/low and with the lid on (slightly ajar) cook for 25-35 minutes.

It will not be a ‘pretty’ dish and the texture may be a bit ‘slimy’ due to the inclusion of the okra. However it’s ranked as one of the top vegan dishes you’ll ever make.

It’s now time to personalize things a bit. taste and adjust the salt to your liking and this is when you’ll also decide if you want it a bit runny or as in my case, I gave it another 5-7 minutes to tighten up a bit more (got rid of all the liquid).

Meat & Poultry

Caribbean (brown) Stewed Chicken With Spinach (bhagi).

May 27, 2025January 19, 20213 Comments

Two of my favorite dishes combined! Stewed chicken with Spinach, a dish I make with dasheen bush (taro leaves) when I can source it, or more regularly with baby spinach which is readily available at grocery stores here in Ontario, Canada. Basically any of your fav ‘greens’ will work with this dish and if you’re a fan of Green or French beans, you can easily use them instead with delicious success.

You’ll Need…

3-4 lbs chicken thighs (skinless)
3 cloves garlic
2 tablespoon parsley
4 sprigs thyme
2 thick slices ginger
1 medium tomato (diced)
3/4 tablespoon salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 medium onion
2 scallions
2 tablespoon olive oil (divided)
1 tablespoon golden brown sugar
3/4 lb spinach
2-3 tablespoon cream of coconut
6 wiri wiri peppers
2 pimento peppers (seasoning peppers)
6 grape or cherry tomatoes (cut in half)

Season the cleaned chicken with salt, black pepper, Worcestershire sauce, tomato, seasoning peppers (pimento) and a quick green seasoning – basically the parsley, thyme, ginger, scallions, garlic and a tablespoon olive oil and onion – pureed in a food processor or blender. Stir well and marinate for a couple hours.

In a heavy pot on a high flame, add the remaining olive oil, followed by the brown sugar. This step is critical, so you can follow along with the assistance of the video below. Move the sugar around. It will melt, go frothy and then deep amber in color. Being cautious, start adding the seasoned chicken to the pot and stir. NO the dish will NOT be sweet.

IMPORTANT! if the sugar goes black. Shut everything down. allow to Cool, wash the pot and start over. Black sugar will give you an unpleasant burnt flavor.

Stir well to coat the pieces of chicken. As it comes to a boil, add the wiri wiri peppers (optional – add any pepper you have access to). Turn the heat to medium low, with the lid on – slightly ajar.

After 6 minutes, remove the lid and burn off all that liquid (turn up the heat). In the meantime add the water to the bowl where we marinated the chicken, to pick up any remaining marinade.

5-8 minutes later (lid off), you’ll start seeing the oil we started off with at the bottom of the pot. Add the water and coconut cream (milk) to the pot and bring back to a boil. (wash and drain the spinach in the meantime).

As it comes to a boil, turn the heat to medium, add the spainch and stir well.

7 minutes after adding the spinach, the chicken will be fully cooked. Time to personalize things to your own liking. Taste for salt and adjust and get the gravy to the consistency you like. Then turn off the heat and toss in the grape tomatoes.

Hot steam rice topped with this amazing stewed chicken with spinach is my idea of comfort! Or a side to hot Sada Roti and a thick slice of avocado (zabouca). Maybe some Mango Kuchela? BTW when I mentioned above “2 dishes I like”, usually we cook the stewed chicken as a stand alone dish, as well as the spinach or bhagi.

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Meat & Poultry

Jamaican Callaloo (spinach) With Diced Ham.

May 27, 2025April 8, 2018Leave a Comment

Have you ever used canned ham? With a wonderful harvest of Jamaican Callaloo (chorai bhagi | amaranth) from my garden, I decided to put canned ham to use… to add some additional flavor to one of my favorite dishes. I always plant, Spinach, Collard, Jamaican Callaloo, Bok Choi and/or Swiss Chard in my garden every year, such is my luv for ‘greens’. Traditionally I grew up eating Jamaican callaloo cooked with pieces of salted cod (saltfish) and simmered in coconut milk. And while that recipe is indeed a classic, this one is just as tasty.

You’ll Need…

6-8 cups Jamaican callaloo (prepared)
1 can chopped ham (about 1 1/2 cups)
2 tablespoon olive oil (or coconut oil)
1/2 medium onion (sliced)
3 sprigs thyme
1/4 teaspoon black pepper
1 small spicy pepper (your choice)
1/3 teaspoon salt (adjust)
1/2 cup diced tomato (I used grape tomatoes from my garden)
1 teaspoon lime or lemon juice

2 cloves garlic (diced)

Wash and trim off the flowers and thick stems from the callaloo (discard), then separate the leaves from the stems (tender stems). Roll the leaves together and chop it about 1/4 of an inch ribbons. Trim off the skin off the tender stems and chop the now cleaned stems about 1/4 inch as well. Wash everything again and allow to drain.

Heat the oil in a wide pan on a medium flame, the add the onion, garlic, thyme, black pepper and spicy pepper (I used a scotch bonnet). Turn the heat down to low and cook gently for 3-4 minutes.

Remove the ham from the can, drain well and give it a quick rinse under cool water. Then dice into 1/4 inch pieces and add to the pot. Turn the heat up to low/medium and cook for about 5 minutes. The goal is to render out some of the fat and to brown the edges of the ham.

Turn the heat to medium/high and start adding the trimmed/washed callaloo to the pot. Stir well. It will wilt down so don’t stress about it all not fitting in the pot.

Since the ham will already have some salt, you can add the salt now.. but taste later on to make sure it’s enough to your liking. Turn the heat down to med/low, cover the pot and cook for about 8 minutes. After that it’s time to add the diced tomato and lemon juice and cook with the lid off until all the liquid (it will spring naturally) is burnt off. Depending on how ‘cooked’ you like your callaloo, you may need to leave the lid on a bit longer with the lid on.

I gave it a further 6 minutes after I removed the lid off the pot. While not the traditional way of cooking Jamaican callaloo with saltfish, this ham version is quite tasty and well worth the test-drive. If pork is not your thing you can always use smoked turkey or salted cod as in the traditional recipe.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Spinach Stewed with Salted Pigtail and Coconut Milk.

May 27, 2025October 21, 2016Leave a Comment

You’ll notice that I’m referring to all the ‘greens’ as spinach in this recipe, so kindly bear with me. I had good crops of Swiss Chard, Jamaican Callaloo (chorai bhagi) and Kale in my garden this past summer, so it was only natural that I did this dish.A dish mom would make for us, however she would use dasheen bush (tender leaves of the dasheen plant) and there were times she would add a bit of cooked yellow split peas to the mix (she had a name for that dish which I can’t recall at the moment).

You’ll Need…

4-5 cups (each) Swiss Chard + Kale + Jamaican Callaloo
1 lb salted (cured) pigtails
1 med tomato or 6 cherry tomatoes
1 small onion
2 scallions
1 can coconut milk
4 cloves garlic
1/4 teaspoon black pepper
1 scotch bonnet pepper (no seeds and as much as you can handle)
1 tablespoon olive oil

* Juice of half lime or lemon (optional)

IMPORTANT: if doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Have your butcher cut the salted pigtails about 1 inch with his band-saw or risk doing some damage to your kitchen knife if trying to cut it at home, due to the tough bone in the middle. Then rinse off, place in a pot covered with water and bring to a boil. Boil on medium heat for 20 mins, then discard the water and repeat with new water for a further 30 mins. By boiling for two times you’ll make the pieces of salted pig tails very tender and help to remove most of the salt it was cured in.

Drain and set aside when you’ve boiled it two times in fresh water.

Wash and trim (discard blemished leaves and hard stems/rib.. especially the Kale) the ‘spinach’ then roll into a cigar shape and cut into ribbons. I would recommend washing again just to be sure you remove any possible dirt you didn’t get the first time. Place in a deep bowl with water (or your sink) and shake around, any dirt will settle to the bottom. I must mention that I didn’t use any of the stems of the Jamaican callaloo.. though I could use the tender ones if I wanted.

Heat the oil on a medium flame in a wide pot, then go in with the diced onion and garlic. Lower the heat all the way down and cook for a couple minutes. Then add the chopped scallions, pieces of salted pig tails (pre-cooked), scotch bonnet pepper and black pepper. Cook for a further 3-4 minutes on low. This is the sort of flavor base we need to get things going.

Now turn up the heat to medium and start adding all the chopped ‘spinach’ to the pot. It will seem like a lot, but after a couple minutes it will wilt down. Go in with the coconut milk and bring to a boil. As it comes to a boil, give it a god stir, cover the pot and reduce the heat to a simmer.

After 20 minutes, remove the lid and turn up the heat. The goal is to now burn off any liquid in the pot. In my case it took about 5 minutes to do so. Taste for salt and adjust accordingly. You’ll notice that I didn’t add any salt to my dish as the salt from the salted pigtails (yea, you won’t get it all out by boiling) will be enough to season the dish. Lastly I went in with some cherry tomato I found in my garden and the juice of 1/2 a lemon (or lime).

The lemon juice at the end really brightens up everything and it helps to prevent any sort of ‘itch’ you may experience at the back of your tongue when you eat ‘greens’. This dish is great with rice, dumplings, ground provisions or roti.

You can cook it longer if you like your ‘spinach’ more tender/melted as traditional bhagi and if pork is not your thing, you can always use salted cod or smoked turkey wings or something.

Gluten Free Vegetarian

How To Cook Dasheen Bush Bhagi (vegetarian & gluten free).

June 12, 2015June 12, 20151 Comment

Dasheen Bush is basically the leaves (usually the tender ones) of the Dasheen plant (Taro) which is used mainly in the Southern Caribbean for making Callaloo or as in this case, stewed down on it’s own like you would spinach or any other ‘greens’. With the aid of coconut milk and a few simple ingredients and what you’d think is a simple vegetarian dish, is something very tasty and in my case, quite addictive. It’s was one of the few vegetarian type dishes mom never had a hard time serving us as kids. With Sada roti, flour dumplings or with split peas dhal and rice… iman was in heaven.

You’ll Need…

10-15 cups chopped dasheen bush (Taro) leaves
1 med onion
5 cloves garlic
1/3 teaspoon salt
1/2 scotch bonnet pepper
2 tablespoon coconut oil
3/4 cup coconut milk
3/4 cup water
1/4 teaspoon black pepper
1 tablespoon lemon juice

To learn how to prepare the bhagi for cooking, watch this video : How To Prepare Dasheen Bush Leaves [taro leaves] For Cooking. << Click To Watch! Basically all you’re doing is removing the stems, any tarnished leaves and wash.. then trim into ribbons. Then peel back the sort of thin layer of skin on the stems (discard the skin) and cut into small pieces. Wash well, drain and set aside.

In a wide saucepan (with a lid) heat the coconut oil on a medium flame, then add the black pepper, finely chopped garlic and onion. Turn the heat down to low and let it gently cook for about 3-4 minutes.

It’s now time to turn the heat up to medium and add the prepared dasheen bush leaves. It will seem like a lot, but as it cooks it will decrease in size. Give it a good stir, then add all the other ingredients. Place the lid on it and bring it up to a boil.

Turn the heat down to as low as it can go, stir well and place the lid back on the pan. Here is where we’ll need some patience as depending on how tender the dasheen bush you used are it will vary the cooking time. Generally it will take about 40-50 minutes from this point. It will go darker, clump together and basically get thick. That is exactly what we’re looking for. If you find that it’s taking long to achieve this and there’s no liquid in the pan, add a bit more coconut milk or water.

Remember to keep stirring ever so often. After about 50 minutes (in my case) remove the lid, taste for salt, adjust if necessary and turn the heat up to burn of any excess liquid you may still have. Now if you didn’t want to do this vegetarian, you could always go in with some prepared salted cod, salted beef or pig tails.. even some smoked turkey or ham hocks would be ideal!

If doing this dish gluten free be sure to go through the entire list of ingredient to make sure they meet with your specific gluten free dietary needs (especially if you’re using canned coconut milk). The lemon juice – personally I get a bit of an itch at the back of my throat with certain dishes (especially greens) and I find that by going in with the lemon juice it tends to take care of that.

Gluten Free Meat & Poultry Vegetarian

Pak Choi With Smoked Bacon A Twist On A Caribbean Fave!

May 27, 2025October 15, 20139 Comments

This is a take on traditional Caribbean technique of cooking “bhagi” or greens especially in Trinidad and Tobago. You’ll notice that I also placed this within the vegetarian section of the website, so before the flood of emails… I wanted to point out that you can leave out the bacon and start with olive or coconut oil for additional flavor. So by simply leaving out the bacon you could have a delicious vegetarian dish.

Traditionally our mom would prepare this dish when she had leftover stewed pork (Stewed Pork With Pak Choi) from the night before and it’s one of those dishes everyone of my siblings quite enjoyed with hot sada roti. Oh the joy when mom got us all to eat the same thing.

You’ll Need…

6 – 8 cups chopped pak choi (about 2lbs)
1/4 lb smoked bacon (I used smoked pork belly)
1 onion
3 cloves garlic
2 birds eye pepper (bird pepper)
1/4 teaspoon black pepper
1 scallion
4-6 cherry tomatoes (optional)
1/4 teaspoon salt

* IMPORTANT: If you don’t eat pork or prefer to have this vegetarian, leave out the bacon and start with 1 tablespoon of olive oil. If you don’t have bird’s eye pepper, you can use scotch bonnet or habanero (very small piece). If doing this recipe gluten free do go through the list of ingredients to ensure they meet with your specific dietary needs.

Cut the bacon into small pieces and place in a dry pan on medium heat. The idea is to cook until crispy and to render off the fat. Reserve about 1 teaspoon of the fat. Once crispy, drain on paper towels and set aside.

Remove each leaf/stem of pak choi and wash under running water individually as you’ll find dirt between each leaf (natural as it grows), Rinse well and drain – now get ready to chop. I usually cut each leaf lengthwise first (about 1/4 inch, then make into a bundle and cut in the other direction the same thickness. Besides trimming off the very bottom of the white stems (discard), do use the rest of the pak choi (white and green).

Also chop/dice the onion, garlic, tomato and scallions (green onion) and set aside.

In the same pan you rendered the bacon (don’t wash) heat about 1 teaspoon of the bacon fat on a low flame, then add the onion, garlic and scallion pieces. Let it cook on low for about 3 minutes to basically soften up and create a flavor base.

Toss in the birds eye peppers (don’t cut open) then start adding the chopped pak choi to the pot and finish off with the salt and black pepper. It may seem like a lot at first, but it will wilt down (have your heat at med/high at this point). Give it a good mix.

The rest of this dish takes some personalization. I like my greens (still green) and not over cooked. So I let it go for about 5 minutes, then I topped it with the pieces of bacon and stirred well. The pak choi will release a bit of liquid so at this point you’ll need to raise the heat to high and burn off the excess liquid (took another 3-5 minutes).

The last 2 minutes of cooking you can toss in the tomatoes so they too are brilliant in colour, retains it’s shape and give the dish a brightness. Remember to taste for salt and if you wanted, you can certainly cook this a bit longer if you’re not like me and like a little texture to the pak choi. You’ll note that at no time did I cover the pot as it will only help to create liquid you really don’t need.

This is excellent on steamed (or boiled) rice, with roti and when all fails, I make sandwiches with this… lovely! If you break the peppers while cooking it will release the raw heat (though mild since they are bird’s eye) so if you like playing with “the Heat”.. break them open! BTW if you don’t dine with the swine, you can use some prepared saltfish (salted cod) instead of the bacon for additional flavor.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Vegetarian

Jamaican Callaloo And Swiss Chard A Wicked Vegetarian Combination.

December 3, 2014September 11, 20135 Comments

With both Jamaican callaloo (aka amaranth, callaloo, chorai or bhagi) and Swiss chard both in abundance in my garden this summer, I thought I’d combine them both for a delicious vegetarian recipe. Here’s the thing, DON”T for one minute think this will be a bland or petty recipe since you heard me use the word vegetarian. If you’re new to Caribbean cuisine be aware that NO recipe is ever bland. We love bold flavors and our food always reflect the vibrancy of our people.

You’ll Need…

1 table spoon coconut oil
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup cherry tomatoes chopped
6 cups Jamaican Callaloo (trimmed)
6 cups Swiss Chard (trimmed)
1 teaspoon lime juice
1/2 medium onion
4 cloves garlic
1/4 scotch bonnet pepper
1/2 cup coconut milk

Notes: You can also use vegetable or olive oil if you don’t have coconut oil. IMPORTANT: if doing this recipe gluten free, do go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.

Wash, drain and trim the Swiss chard and callaloo bush. With the Swiss chard do wash them thoroughly as the ribs of the stem can hide dirt. With the calaloo bush, don’t use any tough stems. Roll into bundles and cut into ribbons/shreds. Also prep the onion (sliced thin) , scotch bonnet pepper (dice), garlic (sliced thin) and tomatoes.

Heat the oil in a deep sauce pan on medium heat, then add the onion and garlic. Turn the heat down to low so we can gently cook the onion/garlic. After 3 minutes, turn the heat back up and start adding the shredded callaloo and Swiss chard to the pot. It may seem as if it won’t all fit, but it will wilt down. Then add the scotch bonnet pepper, salt and black pepper. Top it with the coconut milk and bring to a boil. Now reduce the heat to low, cover the pot and cook for about 20-25 minutes.

If there’s any remaining liquid in the pot at this point, remove the lid, turn up the heat and burn it off. Yea, it’s that simple a dish to put together.

After you turn the heat of, drizzle on the lime (or lemon) juice, top with the chopped tomatoes and cover the pot. Let that sit for about 3 minutes before serving. For those of you who get that sort of itch at the back of your throat when you eat “greens” the lime juice will help with that, plus it will brighten up this dish as well.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

bhagi

Bhagi With Ochro and Stewed Chicken.

Spinach Bhagi.

Bhagi – Spinach With Okra.

Caribbean (brown) Stewed Chicken With Spinach (bhagi).

Jamaican Callaloo (spinach) With Diced Ham.

Spinach Stewed with Salted Pigtail and Coconut Milk.

How To Cook Dasheen Bush Bhagi (vegetarian & gluten free).

Pak Choi With Smoked Bacon A Twist On A Caribbean Fave!

Jamaican Callaloo And Swiss Chard A Wicked Vegetarian Combination.

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