Oil Down #ComfortFood | CaribbeanPot.com

In a large pot, heat the coconut oil and sauté the onion, garlic, and pimento peppers until fragrant.

Add the salted pig tail and chicken, browning them slightly.

Stir in the Caribbean Green Seasoning, salt, black pepper, curry powder, and grated ginger.

Add the sweet potato, pumpkin, okra, and thyme, mixing well.

Pour in the water and coconut milk, then add the scotch bonnet pepper and chicken stock powder.

Bring to a boil, then reduce heat and simmer until the meats are cooked through and the vegetables are tender.

Finish with scallions and parsley before serving.

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