for the Rice:
- In a 4-6 qt. sauce
pan add 2 cups of water, coconut cream paste, olive oil and salt - bring
to a boil. Add in rice and stir.
- After about 3-5
minutes, cover the pot and lower heat to low.
- After 15 minutes
turn rice over and let cook for 10 more minutes (about 30 minutes total)
for the Stew:
- In a 4-qt saucepan
on high heat, add oili and warm. Add garlic, onion, papper, scallions,
paste, thyme, scotch bonnet papper and saute.
- Add 3 cups of water
and bring to a boil, add chopped carrots, celery, potatoes, cabbage
and pre-made flour cones (see below). Stir every few minutes and bring
to a boil.
- Lower heat to medium
and cook until potatoes are fork-tender and mixture thickens (about