by Patrick Milwood, NY

Serving Size: 3 to 4

Stew Ingredients:
1 oz. olive oil
1 clove garlic
1 medium onion - chopped
1 sweet bell pepper
1 scotch bonnet pepper
1 thyme leaf
6 small scallions
1 medium carrot
1/2 cup celery - chopped
1 potato raw - chopped
1 cup shredded cabbage leaf
2 tsp. tomato paste
* 1 dozen flour cones


Rice Ingredients:
1 can garabanzo beans
1 box Carolina rice
2 oz. coconut cream paste
1/8 tsp. salt
1 oz. olive oil

Directions 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)

Directions 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 30 minutes

Directions for the Flour Cones:

  • Mix 1 cup flour and needed water to make a non-sticky dough. Take small pieces and roll in palms to make 2-inch long cones about the thickness of a tootsie roll. Drop into stew while boiling.

Pour over rice and serve!


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