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00Ingredients
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1/2 pound corned beef, cut into 1-inch cubes
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1 pound beef, cut into 1-inch cubes
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3 tablespoons vegetable oil
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2 large onions, chopped
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2 quarts beef stock
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1 teaspoon minced garlic
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1 cup yellow split peas (or substitute blackeyed peas)
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1 cup coconut cream
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1 pound sweet potatoes or yams, peeled and cut into 1-inch cubes
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2 green plantains, peeled and thickly sliced
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2 pounds potatoes, peeled and cut into 1-inch cubes
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2 Congo peppers (habaneros), left whole
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Salt and pepper to taste
Instructions
In a large stock pot, saute the corned beef and the other beef cubes in the oil until slightly browned, then add the onions and saute for 5 minutes, stirring occasionally. Add the beef stock, the garlic, and the split peas; cover, and simmer for 1 hour.
Add the remaining ingredients, cover, and simmer until the potatoes are tender, about 30 minutes. Add more stock if necessary.
Remove the Congo peppers, add salt and pepper to taste, and serve hot with a crusty French bread..
| Servings |
| 6 to 8 |
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Depending on the cook, this rather amazing stew from the eastern Caribbean--particularly Trinidad and Barbados--can contain up to ten starchy ingredients, including yams, tannia, eddoes, taro, cassava, yuca, bananas, potatoes, pumpkin, and plantains. But since many of these ingredients are both hard to find and have similar flavors, I have adjusted the recipe somewhat.
Ingredients
InstructionsIn a large stock pot, saute the corned beef and the other beef cubes in the oil until slightly browned, then add the onions and saute for 5 minutes, stirring occasionally. Add the beef stock, the garlic, and the split peas; cover, and simmer for 1 hour. Add the remaining ingredients, cover, and simmer until the potatoes are tender, about 30 minutes. Add more stock if necessary. Remove the Congo peppers, add salt and pepper to taste, and serve hot with a crusty French bread..
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