Potlicker– hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Potlicker
HOT LUNCH RECIPE WAGON: Potlicker
In the Caribbean, we call spinach bhaji or callaloo. This is not the dish Callallo, but the vegetable, which reminds me of an old calypso describing the cooking of bhaji in a Dutch-pot. This dish is called Potlicker because apart from the desire to lick the pot because the food I so good, the bhaji is cooked in its own liquor. You should use a cast iron saucepan or casserole, or a frying pan with a lid.
1 lb peeled prawns
2 cloves of garlic
1 tablespoon lemon juice
½ teaspoon fresh ginger
1 teaspoon jeera or cumin (ground)
Finely chopped fresh chilli to taste
1 ½ oz margarine or ghee
1 large onion
A grate of nutmeg
1 ½ fresh spinach chopped
2 teaspoon creamed coconut
1 vegetable stock cube
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Marinade
the prawns in lemon juice, ginger, jeera and garlic, for at least 1 hour. Cook the prawns in a little butter or margarine for a few minutes, stirring. Set aside.
Add
the remaining butter or margarine to the prawn juices in the pan. Put in the spinach and onions and lower to a moderate heat, covered. When partly lowered, crumble in the stock cube and stir.
Put
in the chili, nutmeg, creamed coconut and prawns. Mix well and cook for another 6-7 minutes, stirring occasionally. Try coconut rice and side salad. Pack in a heated lunch tote for a hot lunch to go.
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You can carry your hot lunch in a heated lunch tote.
SCHOOL LUNCH CHEF