Jamaican Green Gungo Stew [part 2 ]

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeño provides heat with lower intensity.

Cook gungo peas until there is no water left, about 10 minutes.

Reheat thawed frozen coconut milk before adding it to the pot.

Finely dice carrots and add them to the pot.

Add finely chopped scallions and onions to the pot.

Add fresh thyme leaves to the pot, avoiding the stems.

Pour in the remaining coconut milk and increase the heat.

Grate fresh ginger into the pot.

Add fresh garlic to the pot for stronger flavor.

Add coriander powder to taste.

Finely chop half a ripe scotch bonnet pepper and add it to the pot for spice, if desired.

Stir the mixture and taste for seasoning.

If needed, add powdered vegetable stock for flavor.

Lower the heat to just below medium and cover the pot halfway to prevent boiling over.

Prepare salt fish by removing bones and skin, then roast it on low heat until crispy on both sides.

Once roasted, scrape off the crispy skin from the salt fish.

Mash some of the gungo peas to thicken the stew, avoiding corn starch.

Incorporate the roasted salt fish into the stew and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary