Prepare the pigtail (if using): Rinse salted pigtails thoroughly, then place in a pot or pressure cooker with water.

Pressure cooker: Cook for 25 minutes.

Regular pot: Boil for 30–40 minutes, or until meat is fully cooked and tender. Drain, rinse, and if still salty, repeat boiling briefly. Cut into 1-inch pieces and season with 3 tbsp green seasoning. Set aside.

Sauté aromatics: Heat olive oil in a heavy-bottomed 5-quart pot over medium heat. Add onion and cook until golden brown at the edges. Add garlic and hot pepper; sauté until fragrant.

Add pigtail or smoked meat: Stir in the seasoned pigtail (or smoked turkey/beef). Cook for 2–3 minutes to absorb the aromatics.

Add vegetables: Add spinach, pumpkin, carrot, ochro, bandhania, and scallions. Stir well and cook for 1–2 minutes.

Add rice and liquid:Stir in rice, coconut milk, and enough hot water to make 5 cups total liquid. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes, or until the rice reaches your desired softness or graininess—similar to pelau.

Final touches: Taste midway and adjust seasoning with salt and black pepper. Stir in butter (if using). Remove from heat, cover, and let sit 10 minutes before fluffing.