COOK & EAT WITH FAYE | HOW I COOK PALUSAMI FROM SPINACH #Polytube

Boil green bananas with the skin on, chopping both ends off for easier peeling after cooking.

Add a bit of oil to the boiling water to prevent the bananas from sticking to the pot.

Use kettle water to boil the bananas quickly.

Chop the pork chop into pieces, cleaning the meat as you go.

Cook the pork chop in a pan with no water, allowing the water from washing the meat to help cook it.

Chop the onion and prepare to add it to the cooking pork.

Soak the spinach in water to remove bugs and debris.

Add half a cup of water to the pan with the pork and onions to help cook them down.

Add one can of coconut cream to a bowl, along with a bit of water to rinse it out.

Mix in two teaspoons of chicken powder, half a teaspoon of pepper, a teaspoon of minced garlic, and a full teaspoon of plain flour to the coconut cream mixture.

Stir the coconut cream mixture well and set it aside for later use.

After about 15 minutes of cooking, check the pork for doneness by pinching it to see if it's soft.

Drain the remaining water from the pork and onions, then fry them together briefly.

Add the soaked spinach to the pan with the pork and onions.

Pour the coconut cream mixture over the spinach and pork, adding a bit more water if needed.

Let the mixture simmer until everything is cooked through and well combined.

Equipment Needed

Dietary

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