Ital Stew

Name: Ital Stew
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 4 cloves garlic, minced; 1/2 teaspoon ground allspice; 1/2 teaspoon dried thyme; 3 green onions, bottoms removed; 2 bay leaves; 2 cups coconut milk; 2 cups water; 2 cups pumpkin or squash, cut into bite-sized chunks; 2 cups taro, cut into bite-sized chunks (about 1 pound); 1 cup okra, cut into 1/2-inch pieces (about 10 okras); 1/2 yellow plantain, cut into bite-sized pieces; 3 carrots, cut into bite-sized chunks; 2 cups collard greens, sliced (about 4 leaves); Juice of 1/2 lime (1 tablespoon); Sea salt to taste, about 1 teaspoon; Pepper to taste, about 1 teaspoon; 1 small handful cilantro, chopped

19 ingredients

12 steps

Ingredients

1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
3 green onions, bottoms removed
2 bay leaves
2 cups coconut milk
2 cups water
2 cups pumpkin or squash, cut into bite-sized chunks
2 cups taro, cut into bite-sized chunks (about 1 pound)
1 cup okra, cut into 1/2-inch pieces (about 10 okras)
1/2 yellow plantain, cut into bite-sized pieces
3 carrots, cut into bite-sized chunks
2 cups collard greens, sliced (about 4 leaves)
Juice of 1/2 lime (1 tablespoon)
Sea salt to taste, about 1 teaspoon
Pepper to taste, about 1 teaspoon
1 small handful cilantro, chopped

Directions

1

In a stockpot, warm the olive oil over medium heat, then add the onion.
2

Saute until translucent and softened, about 4 minutes.
3

Add the garlic, allspice and thyme and saute until aromatic, about 1 minute.
4

Add the green onions, bay leaves, coconut milk and water.
5

Bring to a simmer, then add the pumpkin and taro and cook for 5 minutes.
6

Reduce heat if it turns into a boil.
7

Add the potatoes and cook for another 3 minutes.
8

Stir in the okra, plantain and carrots and cook for another 5 minutes.
9

Finally, remove the green onions (and any bay leaves and thyme sprigs), then add the collard greens; simmer until darkened and bright green, about 4 more minutes.
10

At this point, all of the vegetables should be easily pierced with a fork.
11

Remove from heat and add the lime juice.
12

Add salt and pepper to taste; stir in the cilantro and serve.