Martinican Spinach and Coconut Pkhali

Ingredients

In this adaptation, the traditional Georgian Pkhali is transformed into a Martinican delight by incorporating local ingredients and flavors. The original dish typically uses walnuts as a base, but in this version, grated coconut takes center stage, adding a tropical twist. The addition of aromatic herbs commonly used in Martinican cuisine, such as thyme and parsley, enhances the flavor profile. The dish also embraces the use of Caribbean spices, like chili pepper, to add a subtle kick. Overall, this adaptation infuses the original Pkhali with the vibrant and exotic flavors of Martinican cuisine. We alse have the original recipe for Pkhali, so you can check it out.

• 500g (1.1 lb) spinach leaves, blanched and drained 500g (1.1 lb) spinach leaves, blanched and drained
• 1 cup (240ml) grated coconut 1 cup (240ml) grated coconut
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves, chopped 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon chili pepper, finely chopped 1 teaspoon chili pepper, finely chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 5g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Blanch the spinach leaves in boiling water for 1-2 minutes. Drain and squeeze out any excess water. Chop the blanched spinach leaves finely.
2. 2.
   In a mixing bowl, combine the chopped spinach, grated coconut, chopped onion, minced garlic, thyme leaves, parsley, and chili pepper.
3. 3.
   Add lime juice, salt, and pepper to the mixture. Mix well until all the ingredients are evenly combined.
4. 4.
   Taste and adjust the seasoning if needed.
5. 5.
   Transfer the mixture to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld together.
6. 6.
   Serve chilled as an appetizer or side dish.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach leaves quickly to retain their vibrant green color and prevent them from becoming too soft.
• Coconut — Use freshly grated coconut for the best flavor and texture. If fresh coconut is not available, unsweetened desiccated coconut can be used as a substitute.

Tips & Tricks

• For a spicier version, increase the amount of chili pepper according to your preference.
• Serve the Martinican Spinach and Coconut Pkhali with toasted bread or crackers for a delightful crunch.
• Add a squeeze of fresh lime juice on top just before serving to enhance the flavors.

Serving advice

Serve the Martinican Spinach and Coconut Pkhali chilled as an appetizer or side dish. Garnish with a sprig of fresh thyme or parsley for an added touch of freshness.

Presentation advice

Present the Martinican Spinach and Coconut Pkhali in a shallow dish, allowing the vibrant green color to shine through. Sprinkle some extra grated coconut on top for an appealing visual contrast.