This is another “country” dish that moms make with dad in mind. At the time she was using a normal body (Also known as Bora or Snakebean) When there were no string beans in the home garden. A variation of this dish can be found on the website with salted beef, remaining stewed pork or chicken, and I think there is a version with salted cod.
You need it…
1/2 tbsp olive oil
1 1/2 pounds of salted pigtails (Prepared)
1 onion 1 (slice)
6 pieces of garlic (destruction)
1/2 tsp black pepper
1 Habanero Pepper (option)
2 Pimento Pepper (also known as chili peppers as seasoning)
2 1/2 pound string beans (Prepared)
1 cup of coconut milk (or Wednesday)
salt (Finally adjusting)
Note. Use the video below as a guide to provide more detailed information. You have the option to use habaneros in amounts that can be processed, or to rule out if you don’t like spicy foods. If you can’t source Pimento Peppers, add diced peppers. If you are making this dish gluten-free, check the ingredient list to make sure it meets certain gluten-free dietary requirements.
Here’s how to prepare salted peel pieces:
https://www.youtube.com/watch?v=frzkxytvzhm
After 4-5 minutes, add the washed trimmed string beans (Cut them about 1 1/2 inch) And mix well. In the video, we discussed the expected splattering that occurs when cooking pigtails.
Add the tomatoes along with the coconut milk and bring to a boil. Cook for 25 minutes until cooked.
Remove the lid, taste and add salt if necessary (We relied on salted pigtails.by increasing the heat, the remaining liquid is burned.
Please include a side to serve rice, roti, ground regulations, or stringed dishes.
