← Nouns Cooking · Caribbean

Ingredients

• 1 tbsp Coconut oil
• 1 Onion, chopped
• 3 cloves Garlic, chopped
• 2 Spring onion, chopped
• 2 cm piece Ginger, grated
• 400 ml Coconut milk
• 300 ml Water
• 4 sprigs Thyme
• 6 whole allspice (pimento) berries
• 1 Scotch bonnet chilli, left whole
• 400 g Caribbean pumpkin or butternut squash, peeled and cubed
• 300 g Sweet potato, peeled and cubed
• 2 Carrot, sliced
• 1 can red kidney beans (400 g can), drained and rinsed
• 8 Okra, trimmed and halved
• 1 corn cob, cut into 4 rounds
• 100 g callaloo or spinach, chopped
• ½ tsp salt, to taste (optional)

Method

1. Heat the coconut oil in a large pot over medium heat and soften the onion, garlic, spring onion and ginger for 3 min.
2. Pour in the coconut milk and water, then add the thyme, allspice and whole scotch bonnet and bring to a simmer.
3. Add the pumpkin, sweet potato and carrots, cover and simmer for 15 min, until they are almost tender.
4. Stir in the beans, okra and corn and simmer uncovered for 10 min, until the vegetables are soft and some pumpkin has melted into the sauce.
5. Add the callaloo and cook for 2 min until wilted. Season, fish out the pepper and thyme stalks, and serve with rice.

Tips

• Strict Ital cooking avoids salt; a squeeze of lime and extra thyme keep it lively without it.
• Add flour spinners in step 4 if you want dumplings (then it is no longer gluten-free).

Sources

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

CaribbeanPot.com That Girl Cooks Healthy