Caribbean Vegetable Stew

Instructions

1. Step 1

   Wash the fresh produce and prepare it as described in the ingredient list.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the vegetable oil in the stockpot over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: Stockpot

3. Step 3

   Add the onion and bell pepper. Cook over medium heat, stirring occasionally, until softened.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 200.0 gr Onion

   Cookware: Stockpot, wooden spoon

4. Step 4

   Stir in the garlic, ginger, ground allspice, and tomato paste. Cook over medium heat until fragrant and the paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Allspice, 12.0 gr Garlic, 15.0 gr Ginger, 30.0 gr Tomato Paste

   Cookware: Stockpot, wooden spoon

5. Step 5

   Add the tomato, coconut milk, vegetable stock, sweet potato, kidney beans, thyme, Scotch bonnet pepper, salt, and black pepper. Stir and bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 ml Coconut Milk, 5.0 gr Fresh Thyme, 2.0 gr Ground Black Pepper, 480.0 gr Kidney Bean, 8.0 gr Salt, 1.0 piece Scotch Bonnet Pepper, 600.0 gr Sweet Potato, 400.0 gr Tomato, 480.0 ml Vegetable Stock

   Cookware: measuring jug, Stockpot, wooden spoon

6. Step 6

   Reduce to low heat, partially cover, and simmer until the sweet potato begins to soften.

   Timer: 12 min (fixed)

   Cookware: Stockpot, wooden spoon

7. Step 7

   Add the plantain and okra. Continue simmering over low heat until the plantain is tender and the sweet potato can be pierced easily.

   Timer: 10 min (fixed)

   Ingredients used: 250.0 gr Okra, 300.0 gr Plantain

   Cookware: Stockpot, wooden spoon

8. Step 8

   Stir in the kale and simmer over low heat until wilted and tender.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Kale

   Cookware: Stockpot, wooden spoon

9. Step 9

   Remove the Scotch bonnet pepper. Take the pot off the heat, then stir in the lime juice and scallions before serving.

   Ingredients used: 30.0 ml Lime Juice, 60.0 gr Scallion

   Cookware: Stockpot, wooden spoon