A flavorful dish made with a blend of spices, vegetables, coconut milk, and served with cornmeal and flour. The recipe captures the essence of Trinidadian cuisine with its use of curry leaves, geera seeds, and green seasoning.
1: In a pot, heat golden ray and coconut oil.
2: Add geera seeds, methi seeds, and chopped onions, and sauté until golden.
3: Incorporate pimentos, curry leaves, and garlic; cook briefly.
4: Stir in coconut curry, 9 spice curry powder, and water.
5: Add green seasoning, celery, chopped spinach, and corn medallions.
6: Mix in grated pumpkin, salt, and coconut milk; bring to a simmer.
7: For the cornmeal mix, combine cornmeal, flour, all-purpose seasoning, and salt.
8: Gradually add water to knead into a dough.
9: Shape the dough and cook as desired.
