A spicy condiment, which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago.
Total Time
35min
5.0
1 Rating
Author: CaribbeanPot
Servings:
2
Ingredients
•
1
Coconut
•
1
tsp
Salt
•
4
Culantro Leaves
•
1
Scotch Bonnet Pepper
•
3
cloves
Garlic
Cooking Instructions
1.
Discard the hard shell part of the Coconut (1).
2.
Place the flesh of the coconut on an open flame.
3.
Let the coconut roast on the open flame, flip often and try to get it a bit charred.
4.
Allow it to cool a bit so you can safely handle it. Now scrape of any excessively charred bits and give it a good rinse with cool water.
5.
Grate the coconut or you can cut into small pieces and place directly into a blender or food processor.
6.
Place the grated coconut in a blender, along with the Salt (1 tsp), Culantro Leaves (4), Scotch Bonnet Pepper (1), and Garlic (3 cloves), then blend.
7.
Store in the fridge for a few days, but it’s best when served fresh.
Nutrition Per Serving
CALORIES
2509
FAT
235.6 g
PROTEIN
24.4 g
CARBS
111.3 g
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