Ital Stew

6 standard portions

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Ingredients

• 2 cups of water
• 2 cups of coconut milk
• 2 scallion (ends removed)
• 1 large tomato (chopped)
• 4 sprigs thyme
• ¼ cup of coriander/cilantro (chopped)
• 4 garlic cloves (minced)
• 1 small onion (chopped)
• 6 pimento berries (allspice)
• 2 bay leaves
• 1 medium sweet potato (chopped)
• 1 small dasheen (chopped)
• 1 medium sized carrot (chopped)
• 2 cups pumpkin (chopped )
• 2 yellow plantains (chopped)
• ½ tsp turmeric
• 1 tsp black pepper
• pink salt (if using to taste, or any unrefined salt i.e kosher, sea salt)
• 1 cup of cho cho

Method

1. Pour the water and coconut milk into a large saucepan and bring to the boil.
2. 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.
3. Simmer for 5 minutes
4. Add the sweet potato, dasheen, carrots along with 1 cup of pumpkin and 1 plantain while stirring the saucepan
5. Add the spices - turmeric, black pepper, pink salt (if you are using it) and stir once more.
6. Bring the saucepan to a final rolling boil before reducing the flame to medium/low.
7. Toss a scotch bonnet into the saucepan (prick it if you want heat)
8. Cover the saucepan and simmer for 25 minutes. After this time you will notice the stew thicken from the vegetables breaking down
9. Fold in the remaining plantain, pumpkin and cho cho so they cook evenly.
10. Cover the saucepan with a lid again and cook the vegetables for 15 minutes until soft
11. Remove the thyme stems, scotch bonnet, scallion and bay leaves before serving