2 – 3 medium dasheen, peeled and chopped

2 – 3 medium sweet potatoes, peeled and chopped

5 – 6 eddoes, peeled and chopped

2 cups peeled and chopped yam

3 – 4 pieces cured pigtail

2 – 3 whole garlic cloves

1 large onion, peeled and diced

2 (14 oz) cans black eye peas, drained and rinsed

3 – 4 pimento peppers, seeded and chopped

2 garlic cloves, minced

4 cups coconut milk

½ cup chicken/vegetable stock

3 cups fresh spinach

Salt and black pepper

1 hot pepper, optional


  1. Heat oil in a large pot over medium high heat.
  2. Add the pigtail and the whole garlic cloves and let sauté for a few minutes. As the garlic cloves get tender, smash them a little into the oil. Remove when they have blackened.
  3. Add the onions and the pimento peppers and cook for 1 – 2 minutes. Add the minced garlic. Season with a touch of black pepper.
  4. Add the coconut milk and stock. Stir well. Add the mixed provisions and hot pepper if using and let come to a boil. Cook for 20 – 25 minutes or until the provisions are tender.
  5. Add the black eye peas and spinach. Let cook for another 5 – 10 minutes. Remove the hot pepper, being careful not to let it burst. Taste and adjust seasoning if necessary.
  6. Spoon into serving bowls and enjoy.

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