Bhaji and other green stuff

Bhaji, watercress and fresh flowers fill a basket at the Green Market

If you grew up with the cartoon Popeye, you would know that Popeye the sailor man got strength from spinach. In a fight with Bluto over his sweetheart Olive Oyl, he would simply turn aside and swallow spinach straight from the can. It was an effective way of telling kids that they should eat their green stuff. We didn't exactly have spinach in Trinidad, but close enough substitutes in leaves like "dasheen bush" which went into callaloo, or patchoi. In our household, we had "slippery bush" which was also called ink bush, pooten choy or what I recognise today as "poi."

Fresh bhaji with young leaves at the top of each stem

Because bhaji grew wild when the soil on our farm was newly tilled, it was considered low class. How many other "low class" foods my mother made us eat, and like - because she cooked so well! This green stuff is full of chlorophyll and sunshine goodness! When you cook it, a big bundle can be reduced to a small bowlful - that's what they mean when they say "yuh boil down like bhaji." But even a little is nourishing. Saute bhaji with coconut oil and garlic. Or mixed in with rice. Eat it stewed with saltfish. Or cook it down with coconut milk and slip it into sada roti or coconut bake. It would be wonderful in quiche!

The best bhaji can be found at Peter Alexander's stall in the San Antonio Green Market. You can tell that those thick juicy stems and large green leaves are freshly cut. In the pot, everything simmers down - well, like bhaji! 

Peter Alexander, his daughter and Miss Kim bring bhaji  to the Green Market

When you buy a big bundle, break the leafy tops off, then cut the lower leaves off. You can discard the stems, or with a little patience, peel the stringy outer skin off and cut these fat stems into one inch pieces to cook with the leaves. You can store the cleaned bundle in the refrigerator until you are ready to cook. Leaves may be left whole, or just before you cook, use a big knife to cut across the leaves (into strips or smaller pieces.) 

Bhaji, cleaned and cut up
Garlic, three or four cloves chopped
Coconut oil, four tablespoons or enough to cover the bottom of the pot
Coconut milk, half cup (optional)
Pimentos, two chopped
Hot pepper, small piece
Salt to taste

Heat oil in a large pot. Put garlic in to brown. Add bhaji leaves as much as you can, turn over and add the rest as the leaves start to wilt. Continue to cook, add peppers and coconut milk. Keep turning the bhaji as it cooks. Add salt to taste. Remove from heat when the leaves are tender.

Bhaji sauteed with peppers, and coconut milk