Oil Down is so rich that you may be able to stretch this one pot dish a lot further than six people. Especially if said people are teeny weeny or even tall, yet thin. The stew gains its richness thanks to the coconut milk which is a defining feature of this popular Caribbean meal. Serve with rice.
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time |
| 1 hour |
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Oil Down is so rich that you may be able to stretch this one pot dish a lot further than six people. Especially if said people are teeny weeny or even tall, yet thin. The stew gains its richness thanks to the coconut milk which is a defining feature of this popular Caribbean meal. Serve with rice.
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Ingredients
- 3-4 cassava (about 2 lbs)
- 3 carrots , chopped
- 2 stalks celery , chopped
- 1 onion , chopped
- vegetable oil
- 1 Tbsp curry powder
- 1 habanero pepper (optional)
- 30 oz coconut milk (about 3 1/2 cups)
- 2 cups water
- salt
- pepper
- 3 handfuls spinach (or callaloo if you can find it)
- 1 recipe spinners or sinkers
Servings: people
Units:
Instructions
- First, saute the onions, carrots, and celery in a bit of oil until softened and slightly browned. Then, add the curry and the hot pepper. You can slit it in half, or even chop it up, if you like your food to be firebomb hot.
- Add the creamy, silky coconut milk, yucca, and water.
- Simmer uncovered for about 30 minutes, then add as much spinach as you can handle. I went for a few handfuls from this bowl. Next, add the dumplings. Stir them in and cook until the stew gets extremely thick and the dumplings are fully cooked, up to thirty minutes longer.