JamaicaScene.com: Jamaica Travel Guide
6 cloves garlic
1 onion, chopped
1 one inch piece of ginger
1 cup water
1 tbs vegetable oil
1 tsp each, ground: cumin, coriander, saffron powder.
1 cinnamon stick 2/3 cup tinned tomatoes, crushed
1 hot pepper, seeded and chopped
1 tin pigeon peas or 1 1/2 cups cooked fresh
1 cup bodi, cut into one inch pieces
1 cup cauliflower, in segments
1 carrot, chopped 1 potato, peeled and cubed
1 bell pepper, seeded and chopped
- Place garlic, ginger and onion into a blender, add water and blend to a smooth paste. Heat oil in large sauté pan, add paste from blender, cook until light brown in colour.
- Add dried spices and cook for a further 2 minutes. Add tomatoes and hot pepper, stir well. Add peas, and fresh vegetables, stir well to combine. Cover and cook for about 20 minutes stirring occasionally to prevent sticking.
- If needed add just a small amount of water to prevent sticking. Serve with a fresh salad and steamed rice.