Ingredients

The following ingredients have 4 Servings
  • 2 cups pumpkin (chopped (260g))
  • 1 medium sized carrot (chopped)
  • 1 medium sweet potato (chopped)
  • 2 yellow plantains (chopped)
  • 1 small dasheen (chopped)
  • 1 cup of cho cho (130g)
  • 2 cups of coconut milk (400ml)
  • 2 cups of water (400ml)
  • 4 sprigs thyme
  • ¼ cup of coriander/cilantro (chopped (5g))
  • 1 small onion (chopped)
  • 3 garlic cloves (minced)
  • 2 scallion (ends removed)
  • 1 large tomato (chopped)
  • 2 bay leaves
  • 1 tsp black pepper
  • 1/2 tsp turmeric
  • 6 pimento berries (allspice)
  • Pink salt (if using to taste, or any unrefined salt i.e kosher, sea salt)

Instruction

  • Pour the water and coconut milk into a large saucepan and bring to the boil.
  • Once the liquid has reached boiling point reduce the heat to medium then add the scallion, tomato, thyme, coriander/cilantro, onion, garlic. pimento berries and bay leaves.
  • Simmer for 5 minutes
  • Add the sweet potato, dasheen, carrots along with 1 cup of pumpkin and 1 plantain while stirring the saucepan
  • Add the spices - turmeric, black pepper, pink salt (if you are using it) and stir once more.
  • Bring the saucepan to a final rolling boil before reducing the flame to medium/low.
  • Toss a scotch bonnet into the saucepan (prick it if you want heat)
  • Cover the saucepan and simmer for  25 minutes. After this time you will notice the stew thicken from the vegetables breaking down
  • Fold in the remaining plantain, pumpkin and cho cho so they cook evenly.
  • Cover the saucepan with a lid again and cook the vegetables for 15 minutes until soft
  • Remove the thyme stems, scotch bonnet, pimento berries, scallion and bay leaves before serving