SAN DIEGO — For a taste of the Caribbean and Jamaica, Rock Steady Real Jamaican Restaurant on Market Street in San Diego is where to go. This stew is inspired by the great food I've enjoyed there.
Caribbean Potato Stew
- 1 ½ cups diced Onions
- 2+ cups Sweet Potato cubed
- 3+ cups chopped Kale
- 1 tbsp Canola oil
- 3 tbsp Garlic, minced
- 1 tbsp Fresh Ginger, minced
- 2 tsp Coriander
- 1 tsp Turmeric
- ½ tsp Thyme
- ¼ tsp Allspice
- 1 tsp Kosher Salt
- 5 cups Veggie Broth
- 1 cup Okra slice, fresh or frozen
- 1 can diced Tomatoes, drained
- 1 can Coconut Milk
- 1 can Black-eyed Peas, rinsed and drained
- 2 tbsp Corn Starch
- 1 Lime, juiced
- 4 tbsp Cilantro, chopped (both for garnish)
- 4 tbsp Sweetened Shredded Coconut
In large stock over medium heat sauté Onion, Ginger and Garlic in Canola oil for 3 - 4 minutes. Spices go in next along with the salt, cook for a couple of more minutes, the heat will open up the flavor of the spices. Follow that with the rest of the ingredients except the Kale, bring the stew to a boil and then reduce to a simmer for half an hour. Add the Kale towards the end and continue to simmer for another 5 - 7 minute until the Kale is tender. Serve with the Cilantro and Coconut on top.
See more Cooking with Syles recipes here: cbs8.com/recipes
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