I’ve always had a little group of girls who are important to me in the blogging world – there since the beginning, the originals. Our lives meander through completely different routes, but they’re still there, and I like to keep in contact when I can.
One of these girls is Gem, who has recently turned her passion for food into The Mother Cooker – which I am certain will make it to book form one day, especially after trying out this Caribbean stew recipe. This is going to become one of those big pot meals that I make again and again.
Have a browse of The Mother Cooker website for loads of amazing recipes and tips for growing your own veg, and follow The Mother Cooker Instagram for more regular updates.
How to make The Mother Cooker’s Caribbean stew
Ingredients:
• 1 large red onion
• 2 carrots
• leftover chicken
• 2 tbsp Dunns River jerk seasoning
• 1 tin coconut milk
• 1 tin chopped tomatoes
• 1 large bag of spinach
• 1 green pepper (and I used an additional red pepper)
• 1 tin kidney beans
• rice
• parsley (or I used thyme)
Method:
• Ribbon the carrots, chop the onion and pepper(s)
• Pop the onion in a pan with some butter & half the carrot, and cook until soft
• Add the leftover chicken and jerk seasoning, and mix
• Pour in the coconut milk & tinned tomatoes, mix and simmer for 10mins
• Add half the spinach, let it wilt, then add the other half
• Also add the rest of the carrot and simmer for a further 10mins
• Cook the rice
• With 5mins to go, drain and pop your beans on the hob with some butter OR pour into a jar and cover with boiling water
• Add the peppers to the stew
• Add beans and parsley to the cooked rice, and serve
Oh. My. God. This Caribbean stew was even tastier than I expected, and it was the perfect meal on a miserable evening. I even ate it for the next 3 days at work, and didn’t get bored of it at all.
Jerk chicken is one of my favourite foods as it is, but this puts a different spin on it which I’ve not had before. The flavours are brilliant, and I really recommend putting extra pepper in if you’re a fan of those – but maybe not extra chillis though, as it’s spicy enough (for me at least).
Enjoy!
