Amazing Pigtail Callaloo

Rinse the Salted Pigtails (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) , Scallions (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 Pumpkins (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.

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.