Malabar spinach (Basella alba) grows really well in Belize especially in wet places.  Our patch is growing prolifically:

It is eaten as a leafy green; can be eaten uncooked in a salad or cooked lightly.  This is a mucilaginous type of green which should not be over-cooked.  When cooked with care (ie. very short cooking times of about 1 to 2 minutes) it adds taste, freshness and a soft crunch to a dish.

This is a recipe with pork, pumpkin and malabar spinach.

Served with Guatemalan imported linguini…but used in a noodle context since we are doing Chinese cuisine today:

Pork, Pumpkin and Malabar Spinach with Noodles:

Enjoy…I know I did!!

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