Add the water, cayenne, bay leaf, and remaining spices. Add the tomatoes and cook over high heat until they release their juices which should take about a minute. Add the sliced okra and cook for 2 minutes, stirring as needed. Just adjust the seasoning accordingly.ĭrop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion CaribbeanPot. Increase to medium high heat then add onions and saute for 3-4 minutes. (cook longer if it’s too runny), taste for salt and adjust accordingly (* chicken stock had a sodium element to it so it was to my liking) and keep in mind that it will thicken further as it cools.Įnjoy on steamed rice! BTW, you can add chunks of your fav fish to this dish if you wanted. Feel free to remove the thyme stems and discard.ĥ-6 minutes after adding the okra and it should be done. Add the okra and cook another 15 minutes, or until the okra is tender. Bring to a simmer and cook uncovered for 15 minutes. Add the diced tomatoes, the grains of Selim, and the stock and stir well. Then add onion, scotch bonnet pepper, garlic, green seasoning, thyme, bay leaf, sauté until onions are tender, about 2 minutes or more. Stir in the tomato paste and cook that for a minute or two, stirring often. That okra will absorb all the tomato goodness and plump up. Drain oil and leave about 3 or more tablespoons of oil, if using the same pan or heat oil in the medium saucepan. The puree should be very thick and sticky. Add remaining okra to a blender or food processor with a splash of water and pulse until a puree forms (about 20 seconds). Now add the pre-cook okra to the pot and bring back to a boil. With one half, cut off and discard the tops then slice the okra into thin rounds. Turn the heat to medium, add the stock, bring it to a boil and reduce to a smimmer for 8-10 minutes. Add tomato, okra, eggplant and 2 tbsp water, bring to the boil, then reduce heat to medium and simmer until vegetables are tender (10-15 minutes). Add garlic, turmeric and ginger, and stir until fragrant (1-2 minutes). To help balance the flavors, add the brown sugar. Reduce heat to medium, add remaining oil and onion to pan and sauté until translucent (10-15 minutes). Fold in the saltfish and the scotch bonnet and continue to cook for a few minutes. Add the okra and bell peppers then proceed to cook until the vegetables are soft. Saute the onion (scallion if using) and garlic until soft and translucent. Add the bay leaf, red wine vinegar and salt. Add the olive oil to a frying pan/skillet on medium heat. Add the can of stewed tomato (540ml) and smash the tomato with your spoon to break it down a bit.
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