Rasta Stew

This is one of those recipes that came from a Rastafarian on Dominica- a version of his recipe was printed in the book “The Spice Necklace.”  I gave it a try the other day and both Marty and I really liked it.  It’s an easy recipe and doesn’t make a lot of mess which Marty really appreciates since he is the one who washes most of the dishes!  Sorry there isn’t a picture- I completely forgot to take one and then all of our stew was
gone!

What you’ll need:
-2 fairly large yams or potatoes- or 3-4 smaller ones (peeled & cut in ½ inch cubes)
-2 fairly large sweet potatoes- or 3-4 smaller ones (peeled & cut in ½ inch cubes)
-1 green plantain (sliced in about ¼ inch thick rounds)
-3/4 cup sliced carrots
-1 cup sugar snap peas
-1/2 green bell pepper (chopped)
-2 ½ cups spinach leaves
-1 green onion (chopped)
-1/2 Veg. bouillon cube
-1 cup coconut milk
-4 fresh thyme sprigs (and/or other herbs)
-1/2 tsp. cumin
-1/4 tsp. cayenne  

What’s Next:
-In a large pot boil yams or potatoes in 4 cups of water for 10 minutes
-Add sweet potato, plantain, and carrots and cook 5 more minutes
-Stir in bouillon cube
-Add peas & peppers and cook 5 more minutes
-Stir in spinach, green onion, thyme, cumin, cayenne, and coconut milk and cook 5 minutes
-With a hand masher, mash a few of the yams/potatoes to thicken
-Remove the thyme sprigs before serving
-Serve in bowls as a soup/stew or you can put it over rice

*Feeds 4 Martys*