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
2 green plantains, peeled and sliced
3 tablespoons coconut oil
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
Yield: 4 servings.
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