Yield: 8 - 10 Servings INGREDIENTS Ochro/Okra - 1 lb Coconut Oil - 1/8 cup Garlic - 1 tbsp (finely minced) Scotch Bonnet Pepper/Hot Pepper - to taste (finely minced) Onion - 1/3 cup (finely minced) Pimento Pepper - 1/3 cup (finely minced) Chive - 1/8 cup (finely minced) Chadon Beni/Culantro - 1/8 cup (finely minced) Salt - 1 tsp or to taste METHOD Wash and pat dry ochro/okra. Slice into thin rondelles (small round pieces). Heat pot over medium heat. Once heated, add oil and a
YIELD - (8-10) Servings INGREDIENTS Water - 2 cups Ochro/Okra - 2 cups (Thinly sliced) Chive - 1/2 cup (Finely chopped) Pimento Peppers - 1/2 cup (Finely Chopped) Coconut Milk - 1/2 cup Black Pepper - 1 tsp Unsalted Butter - 8 oz Cornmeal - 3 cups Salt - to taste METHOD Heat pot over medium heat. Add water, ochro, chive, pimento, coconut milk and black pepper. Cover and bring to a boil. Once boiling, reduce to a simmer and allow to cook for 15 minutes. Remove from heat and se
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.