Tropical Caribbean Stew

transported to the islands

As my holiday schedule begins to fill up and the snow flakes begin to fall my mind starts turning to tropical breezes and sitting on a beach sipping Pina Coladas. I know, winter hasn’t even set in yet but when it does I’ll be ready. I’m also working on  another food truck concept that is leaning towards tropical Caribbean flavors. This stew delivers the best of both worlds.

It’s a nice hearty stew to warm us up on a cold day and also delivers those tropical flavors that transport us to the islands. I put on some steel drum calypso music and let myself get lost in the process. This recipe is also vegetarian and gluten free. I may throw some bacon, bits of roast pork or some jerk chicken in it as well. Also feel free to turn up the heat with some minced  serrano or habanero peppers. As always my recipes yield around 1 gallon so you’re sure to have some leftovers. Enjoy!!

Tropical Caribbean Stew

Ingredients

• 2 tablespoon coconut oil (or olive oil)

• 2 large onion, chopped

• 6-8 garlic cloves, minced

• 2 tablespoon fresh ginger, grated

• 2 bell pepper (red or yellow), chopped

• 2 medium sweet potato, peeled and cubed

• 2 medium plantain, peeled and sliced

• 2 zucchini, chopped

• 2 can (14 oz) coconut milk

• 2 can (14 oz) diced tomatoes

• 2 can (14 oz) black beans, drained and rinsed

• 3 cups vegetable broth

• 2 teaspoon ground cumin

• 2 teaspoon turmeric

• 1 teaspoon paprika

• 1/2 teaspoon cinnamon

• Salt and black pepper to taste

• 2 cups fresh spinach or kale, chopped

• 1/2 cup fresh cilantro, chopped (for garnish)

• 2 limes, cut into wedges (for serving)

Instructions

1. Sauté the Aromatics:

• Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until it becomes translucent, about 3-4 minutes.

• Add garlic and ginger, cooking for another minute until fragrant.

2. Add Vegetables:

• Add the bell pepper, sweet potato, plantain, and zucchini to the pot. Stir to combine, cooking for another 5 minutes.

3. Add Spices and Liquids:

• Sprinkle in cumin, turmeric, paprika, cinnamon, salt, and pepper. Stir well, letting the spices toast slightly, about 1 minute.

• Pour in coconut milk, diced tomatoes, and vegetable broth. Stir well, bringing the mixture to a gentle boil.

4. Simmer:

• Reduce heat to low, cover the pot, and let the stew simmer for 20-25 minutes, or until sweet potatoes and plantains are tender.

5. Add Beans and Greens:

• Stir in black beans and chopped spinach or kale, allowing them to heat through for 5 minutes.

6. Serve:

• Taste and adjust seasonings if needed. Serve in bowls, garnished with fresh cilantro and a wedge of lime for squeezing over the top.

This stew pairs well with coconut rice or crusty bread, and the tropical flavors make it both cozy and vibrant!