• In a bowl, mix together uncooked chicken and ½ cup of Caribbean Green Seasoning. Set in refrigerator to marinate. 
• In a large pot, fill it with water and put pigtails in the water. Set to boil. NOTE: If pigtails are not available, salted herring and cod are popular alternatives.
• After 25 minutes, drain the pigtails. This cleanses off the excess salt. 
• In a large bowl, combine 4 cups of coconut milk and 4 tbsp turmeric. Whisk. 
• In a very large pot, sautée the onions until aromatic and translucent. 
• In the same large pot, set marinated chicken in a layer at the bottom. Layer the pigtails on top of the chicken. 
• Add prepared okra, carrots, pumpkin, breadfruit, unripe bananas, and habanero pepper, along with 1 tsp salt, into the large pot. 
• Place dasheen leaves as the top layer in the pot. If using frozen dumplings, also put them in the pot.
• Pour the coconut milk and turmeric mixture into the pot, covering the contents. 
• Cover and bring to a boil, then let simmer for 1 hour-1 hour and 15 minutes, or until most of the liquid has been absorbed. Remove the pepper. Make sure there is still some liquid left in the pot by the end and stir before serving.

To make fresh dumplings:

• Add dumpling ingredients to a small bowl, kneading until a smooth dough forms. 
• Roll dumplings into small cylinders, about the size of a lighter or your pinky finger. 
• Place dumplings into the pot with 30-45 minutes left of simmering.