- 1 coconut
- 10 leaves chadon beni
- 12 cloves garlic
- 2 hot peppers
- 1 tbsp salt
- Over a high flame put the coconut (without the shell) to roast. Make sure to turn it on the other side as well.
- Scrape the coconut under running water. Grate the coconut using the large side of a grater.
- Cut up the hot peppers. In a separate bowl peel the garlic and chop the chadon beni.
- Add a few handfuls of the grated coconut and a little water and blend. Then add the pepper, garlic and chadon beni. Add the salt and the rest of the grated coconut. Blend to a smooth paste and refrigerate.
Recipe © Simply Trini Cooking. All rights reserved