Ever since making and sharing the recipe for the Stuffed Grilled Snapper, I knew this recipe can be a success with vegans, vegetarians and people who comply with an Ital meals path. A fast and attractive stew made with pumpkin, spinach, Jamaican callaloo (Chorai bhagi) and okra.
You’ll Want…
1 1/2 tablespoon veg oil
1/2 medium onion (sliced)
6-8 cloves garlic (smashed)
1/2 teaspoon black pepper
4 sprigs thyme (leaves solely)
1 teaspoon garlic /herb mix (seasoning powder)
2 Pimento peppers (aka seasoning peppers – sliced)
1/2 lb pumpkin (diced)
12-15 okra (stems eliminated, chopped)
1 lb Jamaican Callaloo (chorai bhagi)
2 tablespoon water
1/2 teaspoon salt (modify)
scorching peppers (see observe under)
1/2 lb child spinach (chopped)
Notes! Might I like to recommend you comply with together with the video under as rather more in regards to the recipe is defined there. Together with what’s Jamaican Callaloo, find out how to prep it and options to make use of when you can’t supply it. If making this recipe gluten free, please undergo the complete checklist of elements to make sure they meet your gluten free dietary necessities.
Prep the entire elements prematurely (see the video the place I clarify all the pieces). Warmth the oil on a medium flame in a large pan, then add the onion, garlic, black pepper, garlic/herb mix, pimento peppers and thyme leaves. Flip the warmth to low and gently cook dinner for 3 minutes.
Add the diced pumpkin (or squash) and cook dinner with the lid on for 2-3 minutes.
At this level it’s possible you’ll add the chopped Okra and salt, stir properly.
Add the washed, trimmed and chopped Jamaican callaloo and two tablespoons of water. Flip the warmth to medium/low, cowl the pot and cook dinner for 5-6 minutes. Stir each couple minutes to make sure nothing sticks.
I added 4 Wiri Wiri and 1 chook’s eye pepper WHOLE to the pot and saved them WHOLE throughout your entire cooking course of. This manner you don’t get the uncooked warmth of the peppers, however taste from the oil on the pores and skin of the peppers. In a while it’s possible you’ll fish them out and discard, or depart them for individuals who get pleasure from warmth to crush them as they eat. Which is what I did with my Sada Roti.
Take away the lid, add the washed/chopped spinach and blend properly. Cook dinner uncovered for 4-5 minutes.
At this level you’ll test and modify the salt to your liking. Burn off any liquid on the backside of the pot and switch off the range.
Must you need to add a little bit of coconut milk to the festivities, you’d skip the water I added and add 1/2 cup of coconut milk. Ginger, turmeric and/or roasted cumin (geera) would make nice additions as properly.
As talked about above I tucked in with Sada Roti, however steamed rice, boiled dumplings, floor provisions and even merely boiled potatoes can be wonderful with this. If all fails, toast some bread and revel in yea.
Supply: caribbeanpot.com
