JAMAICAN JERK SWEET
POTATO WITH BLACK BEANS

A hearty vegetarian braise infused with Jamaican flavour

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.

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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

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