Plant Based Pepperpot Stew by ‘Guac and Roll’

Method

1

Begin by heating the oil in a large saucepan and adding in the onions and garlic. Leave to sweat for three minutes before adding in the sweet potatoes, yam and dried seasoning. Stir through so the flavours can combine, then pour in the boiling water.

2

Cook on a medium heat for around 15 minutes until the sweet potato is just cooked. Then add the courgette, peppers and okra to the pan, followed by the coconut milk, salt and pepper, and scotch bonnets. Place a few sprigs of thyme on top of the stew and leave to cook for another 15 minutes.

3

In the meantime, heat a little more oil in a small frying pan and add the plantain. Fry on high for a few minutes so the chunks brown, before adding them into the pepperpot stew. Check the seasoning and you’re ready to serve.

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