Costa Rica Rondon
| Rondon - Carribean Coconut Stew 1 yucca, peeled, washed, and cubed 1 yellow yam, peeled, washed, and cubed 2 carrots, peeled and sliced 2 small / medium sweet potatos, peeled and cubed 1 onion, diced 4 cloves garlic, minced 1 tablespoon fresh minced ginger 1 small hot pepper, sseded and minced 14 ounces coconut milk [1 can] 1 tablespoon curry powder Salt and Pepper Plantain Chips 2 green plantains, peeled and sliced 3 tablespoons coconut oil |
Directions
Salt to taste
For the stew: In a large pot, sauté the onions in oil [coconut oil if you have
it] until tender. Add the garlic and ginger and cook until fragrant, about 30
seconds to a minute. Add the coconut milk and all your vegetables to the pot.
Add about ˝ - 1 cup or so of water, or enough that your vegetables are mostly
covered but not totally. [You can also add more coconut milk if you have a lot
of vegetables]. Reduce the heat to medium-low, and let the vegetables simmer for
about 10 minutes. Add the minced hot pepper, curry powder, and salt and pepper.
Continue to simmer the vegetables until everything is tender, 15 - 20 minutes.
For the plantain chips: Heat oil in a medium skillet over medium high heat. Fry
the plantain chips until golden brown, approximately 3 minutes per side. Season
with salt.
Yield: 4 servings.
Email me at tom@duryea.org