Ital stew
A Rastafari coconut milk stew of sweet potato and greens, lifted with fresh thyme and a whole scotch bonnet.
Photo : Chrysaora · CC BY-SA 3.0
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Method
- Heat the coconut oil in a large casserole and fry the onion, garlic and ginger for 5 minutes, until fragrant.
- Add the sweet potato and carrots and stir for 2 minutes to coat them in the fat and aromatics.
- Pour in the coconut milk and water, add the thyme and float the whole chilli on top without piercing it.
- Bring to a simmer and cook uncovered for 20 minutes, until the vegetables give easily to a knife tip.
- Crush a few cubes of sweet potato against the side of the pot; the broth will thicken and turn silky.
- Add the greens and let them wilt for 5 minutes, then lift out the chilli and the thyme stalks.
- Scatter with spring onions and serve with rice or boiled root vegetables.
Ital cooking, tied to the Rastafari movement, traditionally goes without added salt: coconut milk, thyme and ginger carry the dish on their own. Taste before you reach for the salt cellar.
