Bhaji, or spinach, is very popular in Trinidad and the North American varieties commonly found in any American supermarket are favored over tougher local Trinidadian varieties.
1 small onion, chopped
1clovegarlic, finely chopped
1poundspinach, washed well, stemmed, and coarsely chopped
¼teaspooncoarse salt, or to taste
Freshly ground black pepper to taste
In a large, wide frying pan, heat the oil until very hot. Add the onion and fry until translucent. Add the garlic and fry until golden brown, about 30 seconds.
Stir in the spinach. Cook, stirring constantly, until the spinach begins to wilt. Add salt and black pepper to taste, then add the coconut milk and 2tablespoons water. Mix well and lower the heat to medium-low. Simmer until all the coconut milk is absorbed and the spinach is soft. Serve as a side dish with rice or roti.