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Spicy Island Succotash

cheffd
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course, Side Dish
Cuisine Bahamas, New World, Pre Columbian
Servings 4 People

Ingredients
  

  • 1 Lb Peeled and Cubed Sweet Potato
  • 1/2 cup Sweet Peas
  • 1/2 cup Fresh Corn removed from the cob
  • 1/2 cup Sweet Onion Diced
  • 1 Tbsp Chopped Fresh Ginger
  • ! Tbsp Chopped Hot Chilis (jalapeno or hotter)
  • 1/4 cup Diced Bell Pepper
  • 1/4 cup diced fresh tomato
  • 1/2 cup Coconut Milk
  • 1 tsp Ground Cumin
  • 2 Tbsp Chopped Fresh Corriander
  • 2 Tbsp Chopped Fresh Scallion
  • Salt and Pepper to taste
  • Coconut oil for cooking

Instructions
 

  • In a heavy pot or dutch oven, heat A thin layer of coconut oil over medium high heat. Add in the onion and ginger. Stir occasionally. Allow the onions to slightly caramelize.
  • Add in the Sweet Potatoes. Allow them to brown a little. Stir as needed. Cook for about 5 minutes.
  • Add the Chilis and cumin. Stir. Cook for about 1 minute. Then add the corn. Stir and cook about 5 minutes.
  • Add in the Coconut milk. Bring to a boil. Then add the peppers and tomatoes. Continue cooking about 2 minutes. Add salt, pepper, scallions, and cilantro. Stir well. Then remove from the heat. Serve hot.
Keyword Bahamas, Baked Beans, corn, Indigenous, Islands, spicy, sweet potato