Total Steps
11
Ingredients
8
Tools Needed
6
Ingredients
- 1.0 pound whole bitter melons, washed
- 2 tablespoons salt
- 1.0 medium onion, diced
- 3.0 cloves garlic, peeled and diced
- 3.0 pimentoes, diced
- 0.5 scotch bonnet pepper, diced
- 0.25 teaspoon ground cumin
- 2.0 tablespoons vegetable oil
Instructions
1
Step 1
Cut ends of caraille and slice through lengthways.
2
Step 2
Scoop out seeds using a spoon; discard seeds.
3
Step 3
Thinly slice flesh.
4
Step 4
Salt well (use about 2 tablespoons regular salt).
5
Step 5
20 minutes
Let sit for at least 20 minutes.
6
Step 6
Place sliced, salted caraille in a clean kitchen towel and twist firmly to squeeze out moisture.
7
Step 7
15-20 minutes
When no more liquid can be squeezed out, spread on a large flat dish or tray to 'dry' for a further 15-20 minutes.
8
Step 8
Place a large saute pan over medium heat; add 2 tablespoons oil.
9
Step 9
Add onions, garlic, pimiento, cumin and scotch bonnet pepper and fry gently until onions are translucent.
10
Step 10
Add caraille and mix well with other ingredients.
11
Step 11
20 minutes
Cook uncovered, stirring occasionally until caraille is no longer bright green and looks dry and crisp, about 20 minutes.
Tools & Equipment
knife
spoon
kitchen towel
large flat dish
tray
large saute pan