Caribbean Stew

Recipe Ingredients

1		Chicken - (approx. 1.5kg)
1		Onion - (sliced)
500		Pork - (cubed)
2 cups	474ml	Water
1 cup	237ml	Tomato puree or sauce
1/4 cup	23g / 0.8oz	Grated fresh coconut
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/2 teaspoon	2.5ml	Thyme-dried
4		Cloves
1		Bay leaf
1		Sweet potatoes
2		Bananas - (peeled and sliced, 2cm thick)
1/4 cup	59ml	Shallots - (sliced)

Recipe Instructions

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, add 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:
Fast and Healthy July/August 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.