Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

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 tablespoon canola oil
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 1 pound spinach, washed well, stemmed, and coarsely chopped
  • ¼ teaspoon coarse salt, or to taste
  • Freshly ground black pepper to taste
  • ¼ cup coconut milk


  1. 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.
  2. 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 2 tablespoons 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.