Prep
time: 15 minutes
Cooking time: 10 minutes
Vegan
Serves 6
Jerk
1 Large Onion,
peeled and finely chopped
4 Garlic cloves, crushed
1 Scotch bonnet pepper/chilli, deseeded & finely chopped
1 inch/2.5cm Root ginger, peeled & grated
30ml/2tbsp Lemon juice
30ml/2tbsp Olive oil
15ml/1tbsp Demerara sugar
15ml/1tbsp Tamari
10ml/2tsp Ground allspice
5ml/1tsp Ground cinnamon
5ml/1tsp Dried thyme
Salt and freshly ground black pepper
Ingredients
2
Aubergines, cut into chunks
1 Large courgette, cut into chucks
½ Yam or sweet potato, very thinly sliced
1 Plantain or 2 green bananas, diced
120g/4.5oz Okra, finely sliced
100g/4oz Sweet baby orange peppers, de-seeded sliced into rings
100g/4oz Sweet baby red peppers, de-seeded sliced into rings
30ml/2tbsp Coriander, chopped
400g/14oz Tinned chopped tomato
1 Scotch bonnet
Method Combine all
jerk ingredients in a bowl and mix well. Add chopped vegetables and
tomatoes and stir well.
Place in a large
pan, and cook on a medium/low heat. Simmer for 10 minutes, or until
all vegetables are soft, stirring occasionally to prevent sticking.
Transfer to a
serving dish and garnish with chopped fresh coriander or serve in small
pineapple halves garnished with coriander.
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