• 1/2 (10-12 leaves) bundle of dasheen bush, washed and chopped
  • 2-3 gloves grated garlic
  • 1 tbsp chopped pepper
  • 1 whole pepper
  • 2 leaves finely chopped chadon beni (culantro)
  • 1/2 medium onion, chopped
  • 1/4 cup chopped pumpkin
  • 5 ochro, sliced
  • 1 1/2 tbsp oil
  • 3/4 tbsp salt
  • 1/4 tbsp JGM Products black pepper
  • 2 tbsp coconut powder combined with 2 cups of hot water


  1. Saute onions, pimento, pepper, garlic and chadon beni.
  2. Add 1 tbsp water to pot
  3. Add ochro. Cook for 1 minute
  4. Add chopped dasheen bush and pumpkin
  5. Add coconut milk
  6. Add salt and pepper
  7. Add whole pepper (to steam)
  8. Cover pot and cook until dasheen bush leaves and pumpkin are soft
  9. Remove from heat and place the whole pepper aside.
  10. Blend the ingredients using a hand blender until mixture is smooth.
  11. Use the steamed pepper to garnish (many people like myself enjoy eating the pepper with the meal)
  12. ….LET’S EAT!

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