Ital rundown – Hebridean style

I’ve been given a book on Caribbean cookery, full of ideas and new ingredients. The limitation is on which ones I can purchase locally – not a lot of cho-cho or okra or scotch bonnet peppers. I tried this recipe, leaving out the cho-cho, and using some fresh garden kale, and it was really good, tasty and filling. This makes a lot of vegetable stew, to be served with rice, or perhaps alongside a chicken dish, or on its own. 

INGREDIENTS:

  • 1 tbsp vegetable oil
  • 1 medium onion, diced
  • 4 cloves of garlic, finely chopped
  • 1/4 tsp scotch bonnet pepper sauce or 1 scotch bonnet pepper (available online) (or use red chillies from the co-op – use a lot; this is meant to be very spicy)
  • 1 tsp ground black pepper
  • 1 tsp dried thyme leaves
  • 1 thumb-sized piece of ginger root, peeled and chopped, or half a teaspoonful of dried ginger
  • 1 tsp allspice
  • 1/2 tsp turmeric
  • 1 sweet potato, peeled and cut into chunks
  • 1 butternut squash, peeled and cut into chunks
  • 1 large corn cob, chopped into 5 segments 
  • 200ml marigold stock
  • 3 bell peppers, mixed colours, sliced
  • 100g Japanese kale, or spinach
  • 200ml coconut milk (half a can)

METHOD:

  • Heat the oil in a large casserole pan, and fry the onions and garlic, until softening. 
  • Add the scotch bonnet sauce, black pepper, thyme, ginger, all-spice, turmeric, and stir in, before adding the sweet potato, squash, corn and stock. Bring to a simmer and cook for 15 minutes. 
  • Add the kale, peppers and coconut milk, adjust seasoning. Simmer for another five minutes or so until the kale is cooked. 

This is a very filling, hearty stew, brightening up a winter’s evening. 

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