West African palm pulp meets Caribbean thyme, allspice, and salted pigtail.
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Boil the salted pigtail in water for 20 minutes, then drain and rinse to remove excess salt; repeat if necessary until desired saltiness is reached.
In a large heavy-bottomed pot, combine the palm nut pulp with the stock and bring to a gentle simmer over medium heat, stirring to prevent sticking.
Add the pre-boiled pigtail, diced onions, minced garlic, and grated ginger to the pot.
Stir in the crushed allspice berries and the whole scotch bonnet pepper, ensuring the pepper does not burst if you prefer less heat.
Add the smoked fish and fresh thyme sprigs, then lower the heat and simmer for 45 minutes until the sauce thickens and oil begins to separate on top.
Gently fold in the fresh spinach or kale and cook for another 5 minutes until the greens are wilted.
Remove the whole scotch bonnet and thyme stems before serving.
Taste and adjust seasoning with salt and pepper, keeping in mind the pigtail and fish already provide significant salt.
