Caribbean Chilli
‘Caribbean Jerk’ is a seasoning mix from Jamaica with interesting combinations. Together with celery, lime and mango it creates a dish full of flavour.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Ingredients
4 servings
350 g
400 g
3 sticks
1
2
Basmati rice
Canned kidney beans
Celery
Mango
Red bell pepper
400 ml
1
70 g
1/2 TBL sp
1/2 TBL sp
1/2 TBL sp
1 tea sp
1 tea sp
1
2 cloves
Coconut milk
Lime
Tomato paste
Thyme
Cumin
Paprika powder
Chilli
Cinnamon
Onion
Garlic
Make it a dinner party 🎉
Garnish with fresh coriander.
Prep
10 min
- Dice onion and mince garlic
- Either peel the outer layer of the celery and slice finely, or cook in boiling water for a few minutes. Otherwise the celery will be too hard.
- Cut bell peppers into small cubes
- Cut mango into cubes
Cook
30 min
Sauté onion and celery
medium/high heat ~5 min
Add bell pepper, garlic and spices (thyme, cumin, paprika powder, chilli, cinnamon)
~3 min, season with salt and pepper
Add tomato paste
~1 min
Add lime juice, kidney beans and coconut milk
mix well and simmer ~15 min, taste and add more salt and pepper if needed
Cook rice
~12 min
Add mango
simmer a few minutes until warm
This recipe is adopted from 'VEGAN - The Cookbook' by Jean-Christian Jury
This is a recipe from the Fork Ranger book
This recipe is SO good… a bit of sweet, a bit of spice. Both work great together. We will make this dish again!