Caribbean Rice and Stew
From choclytcandy 14 years agoIngredients
- Ingredients shopping list
- 1 lb. stew beef shopping list
- 1 large carrot - peeled and sliced shopping list
- 2 medium potatoes - peeled and quartered shopping list
- 1/4 tsp. seasoned salt shopping list
- 4 tbsp. tomato ketchup shopping list
- 1/4 Jar Kaiso Karamba Sauce shopping list
- 1 cup water shopping list
- 2 tbsp. vegetable oil shopping list
- For the rice shopping list
- 2 cups long grain rice soaked in water for 2 hours shopping list
- 1/2 cup pigeon peas soaked in water overnight - shopping list
- if possible use the canned variety and then you will need 1 cup. shopping list
- 1 oz. salt pork shopping list
- 1/2 tsp. thyme shopping list
- 4 cups water shopping list
- seasoning Blend shopping list
- 1/4 tsp. Old Fashion Bajan pepper sauce shopping list
- 1 Pinch ground clove shopping list
- 2 tbsp. vinegar shopping list
- 1/2 tsp of each -thyme, marjoram, basil shopping list
- 1 Small onion minced shopping list
- 1 tsp. salt shopping list
- 4 cloves minced garlic shopping list
- 2 tbsp. worcestershire sauce shopping list
How to make it
- Mix all the ingredients of the Seasoning Blend together. Wash and cut beef into bite sized pieces then rub with the Seasoning Blend and Tomato Ketchup. Heat the oil in a skillet and stir fry the meat for 10 minutes. Add the water, cover and simmer for 30 minutes. Stir in the carrot and potatoes. Add the Kaiso Karamba Sauce and cook for another 15 minutes. The meat should be tender after 45 minutes of cooking but if not add a little more water if necessary and cook for another 15 minutes. For the rice..... Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil. Reduce heat and simmer for 30 minutes or until peas are tender. Wash and drain rice and add to the pan. Pour in enough water to just be level with the rice and peas mixture. Bring to the boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or until all the water has evaporated. Rice that has been soaked does not require a lot to liquid to cook and also the cooking time is reduced.
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