Ingredients

The following ingredients have 4 Servings
  • 1/2 tsp all spice
  • 1/2 tsp ground coriander
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 1 red bell pepper (deseeded and chopped)
  • 1 large sweet potato (chopped into 1.5cm cubes)
  • Chopped scotch bonnet chilli to taste
  • 2 garlic cloves minced
  • 2 tsp minced ginger
  • 1 tbsp curry powder
  • 1 tsp ground coriander
  • 1/2 tsp allspice
  • 1/2 tsp white pepper
  • 4 cardamom pods split
  • 1 jumbo maggi cube crumbled
  • 400 ml coconut milk
  • 1 plantain peeled and cut into discs

Instruction

  • Combine oil and spices, mix in the duck and let marinate for 15 mins.
  • Heat oil in skillet, when the oil is hot, brown the meat on all sides over medium heat, remove and set aside.
  • Add the onions and peppers to the skillet and fry for about 5 mins until soft.
  • Then add in the sweet potato, chilli, garlic, ginger and spices and fry for a few minutes
  • Transfer everything to the slow cooker function and set the timer for four hours.
  • Add the meat to the mix along with the maggi cube, coconut milk and water, mix well, cover and cook for 4 hrs.
  • Add in the plantain after 2hrs and cook until the programme finishes, adjust seasoning before serving with some rice or keep for a day before serving.