4
10 min
20 min
Stove Top
WHAT YOU NEED
- 1/2 pkt (17 g) Jamaican spice
- 500 g sweet potatoes, cubed
- 400 g can black beans
- 1 onion, chopped
- 1 capsicum, cubed
- 1 cup frozen peas
- 2 cups vegetable stock
- 1/2 lime juiced
HOW TO MAKE
Sauté onion and capsicum, 5 min. Add spice, sauté 1 min.
Add sweet potatoes and stock, bring to the boil, simmer till potato cooked. Approx 10 min.
Add peas and black beans, simmer 5 min.
HOW TO SERVE
Serve with steamed rice and fresh coriander leaves.
HINTS & TIPS
SIDES & CONDIMENTS
Add coconut milk when cooking the rice for a richer creamier dish.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Omit peas and serve with steamed broccoli.
ALTERNATIVE
The dish can be sweetened with 1 tsp sugar and a dash of vinegar.
LIKE THIS RECIPE? SHARE IT ON…
ORIGINS
Like most Caribbean islands, Jamaican foods are derived from many different settlement cultures, including British, Dutch, French, Spanish, East Indian, West African, Portuguese, and Chinese. The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655. It was traditionally cooked in open-ground pits.
