Summary

Ingredients

• 500 g sweet potato (s)
• 2 large mango (s)
• 2 large banana (s) (plantains)
• 2 carrot (s)
• 2 lime (s), the juice it
• 4 tomato (s)
• 1 piece (s) fresh ginger
• 1 bunch coriander greens, fresh
• 1 small Bunch spring onions
• 200 g basmati
• 1 can kidney beans, drained
• 2 cans coconut milk (800 ml)
• coconut fat (e.g. palmin)
• some flour
• 1 teaspoon, leveled chili powder
• 4 tablespoon curry paste
• some thyme, fresh or dried
• 1 teaspoon spice mix (Garam Masala)
• salt and pepper
• Sugar, brown
• possibly cinnamon if necessary, for sprinkling
• water
• possibly cornstarch if required

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Instructions

1. Sweat the rice in a little hot coconut oil. Add 400 ml coconut milk, a little thyme, two crushed garlic cloves and the drained kidney beans. Salt and pepper. Fill up with water (just about covering the contents of the pot) and bring to the boil. Then reduce the heat and steam for 15 minutes until the rice is cooked through.
2. For the chili banana, peel the bananas, cut lengthways and marinate with a little lime juice and brown sugar for 10 minutes. Then turn first in chili powder and then in flour. Fry in plenty of coconut oil over medium heat until golden brown. Possibly Sprinkle with a little cinnamon
3. For the curried vegetables, peel the sweet potatoes and cut into sticks (half the length of french fries). Peel the mangoes and cut into strips. Peel the carrots and cut into thin slices. Chop the spring onions and the remaining garlic into small pieces. Wash and cut the tomatoes into eighths.
4. Sear the sweet potato sticks together with 1 teaspoon of chili powder and the curry paste - be careful with the powder that it doesn`t burn, otherwise it will be bitter! Add some lime juice and brown sugar and season with salt. Cook together with the mango strips, the carrots, the finely chopped ginger and the finely chopped white portion of the spring onions in the remaining coconut milk for approx. 20-25 minutes over medium heat. After 15 minutes, add the green part of the spring onions and season with Garam Masala to taste. When the vegetables are cooked (they should still have bite), garnish with the tomato wedges and sprinkle with the chopped coriander leaves. If the curry is still too thin, thicken it with a little cornstarch.
5. Arrange on a plate with the fried bananas and rice and serve.
6. I got the recipe from a Rastafarai from Black River / W.I. If you want to prepare it Ital (= kosher), leave out the salt and instead season it with plenty of original Jamaican fresh herbs from your supply, for which there are not even names in this country.
7. This goes well with beer - preferably a Red Stripe or, alternatively, American beer, e.g. Millers.