- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 3 green onions, bottoms removed
- 2 bay leaves
- 2 cups coconut milk
- 2 cups water
- 2 cups pumpkin or squash, cut into bite-sized chunks
- 2 cups taro, cut into bite-sized chunks (about 1 pound)
- 1 cup okra, cut into 1/2-inch pieces (about 10 okras)
- 1/2 yellow plantain, cut into bite-sized pieces
- 3 carrots, cut into bite-sized chunks
- 2 cups collard greens, sliced (about 4 leaves)
- Juice of 1/2 lime (1 tablespoon)
- Sea salt to taste, about 1 teaspoon
- Pepper to taste, about 1 teaspoon
- 1 small handful cilantro, chopped
How to make this recipe
In a stockpot, warm the olive oil over medium heat, then add the onion. Sauté until translucent and softened, about 4 minutes. Add the garlic, allspice and thyme and sauté until aromatic, about 1 minute.
Add the green onions, bay leaves, coconut milk and water. Bring to a simmer, then add the pumpkin and taro and cook for 5 minutes. Reduce heat if it turns into a boil. Add the potatoes and cook for another 3 minutes. Stir in the okra, plantain and carrots and cook for another 5 minutes. Finally, remove the green onions (and any bay leaves and thyme sprigs), then add the collard greens; simmer until darkened and bright green, about 4 more minutes. At this point, all of the vegetables should be easily pierced with a fork.
Remove from heat and add the lime juice. Add salt and pepper to taste; stir in the cilantro and serve.
To give the stew more spice, add a Scotch bonnet or habanero pepper when adding the coconut milk and water and remove before serving. For more spice, burst the pepper in the stew before removing it.