Amazing Pigtail Callaloo

Rinse the Salted Pigtail (1 lb) then put in a pot of water to boil. As it comes to a boil, reduce to a simmer and cook for about 40 minutes. This step will help to remove the excess salt it was cured in and to help tenderize the meat itself. The goal at the end is to have the meat fall off the bones. Then drain and set aside.

In a deep pot heat the Coconut Oil (2 Tbsp) on a medium flame, then add the Onion (1), Scallion (1 bunch), Garlic (3 cloves), Fresh Thyme (4 sprigs), and Freshly Ground Black Pepper (1/4 tsp) and reduce to a low heat and cook gently for 3-5 minutes.

Wash and drain the Fresh Baby Spinach (15 cups), then add it to the pot.

Now it’s time to add the Pumpkin (1 cup), Okra (15) and the prepared pieces of pigtails. Give it a good mix, then turn the heat up to high. Put the Guyana Peppers (2) in whole.

Immediately add the Coconut Milk (2 cups) and Water (2 cups) and bring to a boil.

When it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for about an hour and 20 minutes. Please be mindful to not break the peppers, or the dish will turn out spicy.

Taste for Salt (to taste) and adjust and remove/discard the peppers before we move to the next step. Then you can remove the pieces of pigtails from the pot and using a swizzle stick or a wire whisk. Whisk until relatively smooth. If you prefer to use an immersion blender, you’re free to do so. However I’d recommend ‘pulsing’ or it will change the texture and go frothy.

Add back the pieces of pig tails, check one more time or salt and adjust. Additionally, if this was done traditionally you’d add a teaspoon of salted butter. Turn off the stove and serve. Enjoy!