← Nouns Cooking · Caribbean

Ingredients

• 500 g stewing beef, cut into 3 cm cubes
• 500 g Pork ribs, cut into single ribs
• 600 g bone-in chicken pieces, skin removed
• 2 Lime, juiced
• 4 cloves Garlic, crushed
• 1 tsp Dried oregano
• 2 tsp Salt, plus more to taste
• 1 handful Coriander (cilantro), chopped, divided
• 2 tbsp Vegetable oil
• 3 l Water
• 400 g cassava (yuca), peeled, cut into chunks
• 2 green plantains, peeled, cut into 3 cm pieces
• 300 g white yam, malanga or sweet potato, peeled, cut into chunks
• 2 corn cobs, cut into 4 cm rounds
• 400 g Pumpkin or squash, peeled, cut into chunks
• 1 ripe avocado, to serve (optional)

Method

1. Toss the beef, pork and chicken with the lime juice, garlic, oregano, salt and half the coriander. Leave for 30 min.
2. Heat the oil in a very large pot over medium-high heat. Brown the beef and pork for 8–10 min, adding a splash of water if they start to stick.
3. Pour in the water, bring to a boil, then lower to a simmer and cook for 45 min, skimming any foam.
4. Add the chicken, cassava, plantain and yam and simmer for 20 min.
5. Add the corn and pumpkin and simmer for 20 min more, until all the vegetables are tender and the chicken reaches 75°C (165°F). Mash a few pieces of pumpkin into the broth to thicken it.
6. Taste for salt, stir in the rest of the coriander and serve in deep bowls with white rice and sliced avocado.

Tips

• If the cassava has a fibrous woody core, pull it out after cooking.
• Cool leftovers quickly; the stew thickens overnight, so loosen it with water when reheating.

Sources

Written in our own words after cross-checking these recipes:

Taste the Islands Delish D'Lites