About this recipe:This is a very easy and warming stew that is perfect for the slow cooker. Easily tweaked according to your own taste and preferences. You can omit the salmon and have it as a vegetarian meal and adjust the amount of pepper depending on how hot you like it. I put this on in the morning before leaving for work and come home 9 hours later to a yummy dish! Serve with crusty bread or Jamaican sweet bread for extra authenticity.
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Method Prep:15min › Cook:9hr › Ready in:9hr15min
Dice the sweet potato then place in bottom of a slow cooker and pour on enough stock (fish or vegetable) until it is almost covered.
In a bowl, add can drained black eyed beans, chopped onion, butternut squash, red pepper and scotch bonnet pepper, minced garlic, red salmon (including oil from tin) and sliced plantain and then pour on the coconut milk, sprinkle with allspice and mix together.
Put the coconut vegetable mix on top of the sweet potatoes and slow cook on low until vegetable are tender and the liquid has turned brown.
Tried this with my own twist I did not use the slow cooker just on the stove on low for about 2 hours and added fresh fish about 5 minutes before we ate instead on tinned fish other than that all other ingredients were the same. Very tasty we all enjoyed it as it has a very unusual flavour and very good - 17 Jan 2014
This is a definite favourite. I used frozen salmon fillets instead of tinned and thickened it an hour towards the end with red lentils. Extremely tasty and a special treat when entertaining on winter nights. - 25 Nov 2014