Caribbean · Dinner
Jamaican Ital Vegetable Stew
Rastafarian Ital stew with natural ingredients, coconut, and herbs.
$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
218Calories
5gProtein
12gFat
24gCarbs
8gSugar
4gFiber
480mgSodium
0mgChol
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Instructions
1
Prep
Chop half an onion and mince 1 garlic clove. Cube sweet potato. Prepare mixed vegetables (carrots, callaloo, okra, or similar). Measure coconut milk, water, thyme, allspice; have salt and pepper ready.
2
Boil
Add onion, garlic, sweet potato, mixed vegetables, thyme, allspice, whole scotch bonnet, water, and salt to a small to medium pot. Bring to a rolling boil over high heat, about 3–4 minutes. Reduce to medium-low.
3
Simmer
Simmer 20–25 minutes until sweet potato and vegetables are fork-tender, stirring occasionally. Check that all root vegetables break easily when pierced.
4
Finish
Pour in coconut milk, stir gently, and simmer 5 minutes more over medium-low heat until flavours meld and liquid slightly thickens. Remove whole scotch bonnet. Taste and adjust salt and pepper.
5
Plate
Ladle stew into bowls, ensuring an even mix of vegetables and broth. Serve warm with cornbread, roti, or rice on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) mixed vegetables
- 125g (4.4 oz) sweet potato
- 0.5 onion
- 1 garlic clove
- 0.5 tsp thyme
- 0.25 tsp allspice
- 0.5 scotch bonnet pepper
- 120ml (0.5 cup) coconut milk
- 120ml (0.5 cup) water
- salt
- black pepper