I achieved a feat of endurance last night. In the span of a couple of hours, I ate four brownies and about a third of a cup of jelly beans. I did this after eating dinner.
My belly was about to burst, and the thought of putting something in my mouth and chewing maked me ill.
Despite shuttering at the thought of ever putting food in my mouth, I distinctly remember thinking this stew was delicious. In fact, this was one of the best things I have made in several weeks.
The Jamaican stew recipe came from food.com. I made it as directed. I have never eaten it before, so I cannot say if it was authentic. I can say it was scrumptious.
The ingredients are 1 medium onion, 2 minced garlic cloves, 1 inch piece fresh ginger, 2 tablespoons vegetable oil, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 13 ounce can coconut milk, 1 liter chicken stock, 4 ounces split red lentils, 1 small sweet potato, 15 ounce can pumpkin puree, and 1 teaspoon red curry paste.
I added the oil to a sauce pan on medium heat. After the oil was hot, I added the chopped onion. I sauteed the onion for a few minutes until the onion was translucent.
I added the minced garlic and ginger and sauteed the ingredients for another couple of minutes.
I added the coriander and cumin and sauteed the onion mixture for another minute.
I added the chicken stock, coconut milk, lentils, chopped sweet potato and pumpkin puree. I estimated four ounces of lentils, and I think I added too much. I let the stew simmer for forty minutes.
After forty minutes, I stirred in the curry paste. I added salt and pepper to taste.
This was a flavorful dish. It was tropical and savory.
The texture was smooth. The lentils and sweet potatoes cook down and become very tender. The lentils make the stew thick and hearty.
It was filling and nourishing despite being vegetarian.
This was a phenomenal soup. It had unique and toothsome flavors. I enjoyed it and will make it again.