Boma at AKL - Plantain and Corn Stew

[maleficent1959]

PLANTAIN & CORN STEW


Yield: 8 servings

Ingredients:

2 quarts Mushroom Stock
1 pound Sweet Potato, diced chunky
2 each Carrots, diced chunky
1 small Onion, diced chunky
2 cups Corn Kernels
1 small Red Bell Pepper, diced chunky
2 cups Plantains, diced chunky
1 t. Red Crushed Pepper
1 small Jalapeno, sliced
½ cup Sugar
¼ cup Parsley, chopped
1 cup Soy Sauce
¼ cup Ginger, chopped fine/puree
1 t. Ground Turmeric, toasted
1 t. Ground Coriander, toasted
½ cup Flour
½ cup Butter



Method:

Heat mushroom stock, soy sauce, ginger, sugar, and crushed pepper. Melt butter and stir in flour to make a roux. Add and let simmer until stock thickens.

Add red bell pepper, potato, onion, corn, and plantain**. Let cook until vegetables are ¾ done. Add parsley and jalapeno. Adjust seasoning.

**If you are using frozen plantains, add last when you are ready to serve.

 

[piratesmate]

Don't they have the most interesting soups???

Thanks again!

d

 

[maleficent1959]

I agree. I took a little of every kind, and then raved so much that my non-soup DH even tried them (and enjoyed them as much as I did). I imagine, though, that I'll have to make them for dinner when he's teaching his night class.

 

[Margie J]

I love plantains. Thanks for the recipe (and all the others).

 

[maleficent1959]

Margie J,

I just received all of the 2001 Food and Wine recipes (they e-mailed them this year). Would you like them for your page?