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Preparation
time: 15 minutes
Cooking time:
15 minutes
300ml of coconut milk
30ml (2tbsp) chopped tomato
30ml (2tbsp) chopped onion
30ml (2tbsp) chopped spring onion
30ml (2tbsp) chopped red pepper
30ml (2tbsp) freshly chopped parsley
½ clove of crushed garlic
5ml (1tsp) grated ginger
Pinch of grated nutmeg
Juice1 lime
2 lime leaves, chopped
1 stalk lemongrass, finely chopped
30ml (2tbsp) freshly chopped
coriander stalk and leaves
50g sweet corn kernels
50g cooked fresh peas
50g cooked cauliflower florets
50g cooked fine green beans
50g cooked sweet potatoes chunks
50g cooked cassava or parsnip chunks
1 x 400g can flageolet beans
(feijão verde), drained and rinsed
50g cooked, sliced carrots
4 cooked, sliced okras
15ml (1tbsp) extra-virgin olive oil
15ml (1tbsp) palm oil
Ideally in a clay pot, or heavy
based pan, mix the coconut milk, tomato, onion, pepper, spring onion,
parsley, garlic, ginger, nutmeg, lime juice, lime leaves and lemon
grass. Gently bring to the boil, then reduce the heat and simmer for
2-3 minutes. Increase the heat and then add the vegetables, greens
and pulses into the pot. Cook for 10 minutes. Season to taste with
salt and freshly ground black pepper. Remove from the heat and stir
in the olive oil and palm oil.
Serve immediately.
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