INGREDIENTS Chive - 6 Sprigs Chadon Beni (Culantro) - 30 Leaves Garlic - 10 Cloves Thyme - 5 Sprigs Scotch Bonnet Pepper - 1 or To Taste (Seeds Optional) Pimento Pepper - 10 Water - 1/4 Cup METHOD Wash all ingredients. Grind all ingredients in food processor or blend in blender. Add water to food processor if seasoning is too thick and isn't grinding. Store in a sealed container in your refrigerator for up to ten days. #caribbean #meat #cookup #trinidadandtobago
YIELD: 6-8 SERVINGS *FC: Finely Chopped INGREDIENTS Small Ochros - 20 (Chopped) Pigtail - 1/2 Lb Smoked Bone - 1/2 Lb Olive Oil - 1/4 Cup Onion - 2 Medium FC Pimento - 10 FC Garlic - 5 Cloves FC Chadon Beni - 2 Bundles FC Thyme - 1 Sprig Chive - 2 Bundles FC Pumpkin - 1/2 Lb (Chopped) Rice - 2 Cups Coconut Milk - 1 Cup Golden Ray Margarine - 1 Tbsp Hot Pepper - 1 Salt - To taste Black Pepper - To taste Warm Water METHOD Wash and boil pigtail for one hour. Drain and set aside.