If you are using fresh okra instead of frozen then wash and dry the Okra, then place in a flat dish, spread them not to be stacked on each other and drizzle on top with 2 tbsp of the vinegar. Place in the sun for an hour.

Next step is making the rice. Place on high heat a large pot filled with 750ml salted water and the coconut milk. Let it heat-up for a minute or two, add the pumpkin, scallions, chilies, thyme leaves and the all-spice berries. 2’ later add the cabbage and season with half the salt and pepper, give it a good stir, reduce the heat, cover with the pot’s lid and simmer for about 10’ for the pumpkin to soften.

Place the rice in a sieve and under running water to get rid its milky starch. Then add to the above pot the rice, cover again with the lid and simmer at very low heat for about 10’ until rice has softened but still a bit al-dente and the water absorbed.

Remove from the heat, take out the chilies and put the lid back on while placing a kitchen towel in-between. Allow for 5’ minutes for the extra moisture to be absorbed, then uncover to dry out a bit and proceed to step 6.

In the meantime, take a large sauté pan and place on medium fire. A minute later add the oil, wait for another minute to heat up and add the onions and garlic, sautéing for 4-5’ until softened. Add the okra along with the chilies, that were in the rice, thinly sliced and seeds kept as much as you wish the heat to be! Sauté until softened, about 10’ while seasoning with the remaining salt and pepper.

Back to the pot with the rice, uncover and lightly fork the rice, add the okra and mix well.