Caribbean Squash & Sweet Potato Stew Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Ingredients:
3 medium onions, finely sliced 1 cup water or vegetable broth 1 clove
garlic, minced or pressed 1/2 tsp. dried red pepper flakes 1/2 tsp.
ground allspice 1 16-ounce can tomatos 1 small butternut squash
(about 1 1/2 lbs.), peeled, seeded, cut into small chunks 1 pound
sweet potatos, peeled and cut into small chunks pepper to taste 1
16-ounce can black beans, drained 2 sprigs parsley, finely chopped,
for garnish 1-2 limes, cut in wedges, for garnish Saute onions in
water or basalmic vinegar.
Add remaining ingredients, except black beans, parsley, limes. Cover
cook on medium low heat until squash and potatos are cooked, about 20
minutes.
About 10 minutes before serving, add black beans and cook to heat
through.
Serve over rice, with parsley sprinkled over top for garnish, and a
squeeze of lime.
Enjoy! Converted by MMCONV vers. 1.50
Title: CARIBBEAN STEW
Categories: Stew, Meats, Chicken
Yield: 8 Servings
1 Chicken (approx. 1.5kg)
1 Onion (sliced)
500 g Pork (cubed)
2 c Water
1 c Tomato puree or sauce
1/4 c Grated fresh coconut
1 ts Salt
1/4 ts Cayenne pepper
1/2 ts Thyme-dried
4 Cloves
1 Bay leaf
1 kg Sweet potatoes
2 Bananas (peeled & sliced
-2cm thick)
1/4 c Shallots (sliced)
1. Disjoint chicken, cut into serving portions. Fry the onion in oil
until lightly tinted, remove from pan. Add chicken pieces, skin side
down, and brown all over, moving the pieces around in pan frequently.
2. Pour off any oil left in pan, akk the pork pieces, then stir in
the water, puree or sauce, coconut, salt, cayenne pepper and thyme.
3. Tie the cloves and bay leaf in a piece of muslin and add to
saucepan. Bring to boiling point, reduce heat, cover and simmer for
15 minutes.
4. Meanwhile, peel potatoes, cut into 1cm (12in) slices. Add to pan,
pushing them down into the liquid. Simmer for 35 - 40 minutes more, or
until chicken and pork are tender.
5. Remove the muslin bag, stir in bananas and the shallots, cover and
simmer another 5-7 minutes.
Turn into a serving bowl and, if you wish, garnish with coconut and
snipped green part of shallots.
Source from luhu.jp
3 medium onions, finely sliced 1 cup water or vegetable broth 1 clove
garlic, minced or pressed 1/2 tsp. dried red pepper flakes 1/2 tsp.
ground allspice 1 16-ounce can tomatos 1 small butternut squash
(about 1 1/2 lbs.), peeled, seeded, cut into small chunks 1 pound
sweet potatos, peeled and cut into small chunks pepper to taste 1
16-ounce can black beans, drained 2 sprigs parsley, finely chopped,
for garnish 1-2 limes, cut in wedges, for garnish Saute onions in
water or basalmic vinegar.
Add remaining ingredients, except black beans, parsley, limes. Cover
cook on medium low heat until squash and potatos are cooked, about 20
minutes.
About 10 minutes before serving, add black beans and cook to heat
through.
Serve over rice, with parsley sprinkled over top for garnish, and a
squeeze of lime.
Enjoy! Converted by MMCONV vers. 1.50
Title: CARIBBEAN STEW
Categories: Stew, Meats, Chicken
Yield: 8 Servings
1 Chicken (approx. 1.5kg)
1 Onion (sliced)
500 g Pork (cubed)
2 c Water
1 c Tomato puree or sauce
1/4 c Grated fresh coconut
1 ts Salt
1/4 ts Cayenne pepper
1/2 ts Thyme-dried
4 Cloves
1 Bay leaf
1 kg Sweet potatoes
2 Bananas (peeled & sliced
-2cm thick)
1/4 c Shallots (sliced)
1. Disjoint chicken, cut into serving portions. Fry the onion in oil
until lightly tinted, remove from pan. Add chicken pieces, skin side
down, and brown all over, moving the pieces around in pan frequently.
2. Pour off any oil left in pan, akk the pork pieces, then stir in
the water, puree or sauce, coconut, salt, cayenne pepper and thyme.
3. Tie the cloves and bay leaf in a piece of muslin and add to
saucepan. Bring to boiling point, reduce heat, cover and simmer for
15 minutes.
4. Meanwhile, peel potatoes, cut into 1cm (12in) slices. Add to pan,
pushing them down into the liquid. Simmer for 35 - 40 minutes more, or
until chicken and pork are tender.
5. Remove the muslin bag, stir in bananas and the shallots, cover and
simmer another 5-7 minutes.
Turn into a serving bowl and, if you wish, garnish with coconut and
snipped green part of shallots.
Source from luhu.jp