Caribbean Stew

CARRIBEAN STEW – VEGAN, GLUTEN FREE
Serves about 15 Serves about 45 Serves about 105
Item Amount Amount Amount Preparation/notes
Onions 0.5 kg 1.5 kg 3.5 kg Fine cut
Carrots 1.0 kg 3.0 kg 7.0 kg Half fine cut, Half chunky cut
Celery 0.5 kg 1.5 kg 3.5 kg Fine cut
Yam 1.0 kg 3.0 kg 7.0 kg Half fine cut, Half chunky cut
Sweet potato 0.5 kg 1.5 kg 3.5 kg Chunky cut
Plaintain 1 3 7 Skinned and chunky cut
Scotch bonnet peppers 2 6 14 Fine cut
Passata 2 packets 6 packets 14 packets 500 g tetra packs
Creamed coconut 2 packets 6 packets 14 packets 200g packets
Kidney beans 2 tins 6 tins 14 tins 400g net weight, 220g drained
Thyme 3 tablespoons 9 tablespoons 21 tablespoons Fine cut
Water 4 pints 12 pints 28 pints
Vegetable oil coat bottom of pan coat bottom of pan(s) coat bottom of pan(s)
Garlic half a bulb three and a half bulbs three and a half bulbs Fine cut
Polenta flour or cornmeal 2 tablespoons 6 tablespoons 14 tablespoons
Salt to taste to taste to taste
NOTES ON PREP
When working the recipe up for 15, 500g of any of the veg was approximately equal to a pint glass full.
One serving was approx 3 ladels full, it is quite filling so maybe 2 ladels with a side dish
Pumpkin or squash is also good as a chunky veg in there
METHOD
Prepare all the vegetables
Fry fine cut onion, carrots, celery, yam, scotch bonnets, garlic and thyme in oil until soft
Add the polenta flour and stir to soak up any excess oil
Add passata and water, then slowly bring to just below the boil
Add creamed coconut and stir until it dissolves
Add chunky veg and cook on low heat, or turn gas off and leave it to residual heat
When the chunky veg if cooked, add drained red kidney beans (and a few handfuls of chopped spinach, if available)