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You will need:
950g Yam
400g sweet potato
200g Kidney Beans (tinned)
1 medium onion
5 cloves Garlic
2 tsp red pepper flakes
3 Fresh Bay leafs
2 tsp dried thyme
1 tsp ground cinnamon
1/4 of a whole fresh nutmeg
10ml Olive oil
3 Pints water
3 tbsp Tomato puree
2 tsp Arrow Root
1 tsp Salt
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Finely chop the onion, crush the garlic and fry in the
olive oil in a large pot. Add the bay leaves, thyme,
crushed red pepper flakes, cinnamon, salt and grated
whole nutmeg. Fry for a few minutes, keep stirring to
avoid burning.
Add the water and tomato puree the bring to the boil.
Once boiling reduce the heat and simmer for around
45 minutes.
Remove the bay leaves and blend roughly with a stick
blender. You do not want the stock completely smooth,
more like a lumpy gravy. Place the bay leaves back
into the stock.
Bring the stock to a simmer.
Peel and chop the yam into inch cubes and add to the simmering stock. Allow the yam to
almost cook right through. If you have not cooked yam before, simply think of it a as potato.
Once the yam is almost cooked, peel and chop the sweet potatoes into 1 inch cubes and
add to the simmering stew. Keep simmering till the yam and sweet potatoes are completely
cooked.
Serve hot with the rest of Chew the Cud's vegetarian Jamaican dinner
Baked figs in parmesan baskets
Creamy asparagus and mint soup
cheese cakes.
Pure Vegetarian and vegan food, Vegetarian Jamaican recipes
All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock