The sun is occasinoally popping out in startling glory, yet despite calendar exclamations of the changing season, my Spring Fever or March Madness is creating a longing for moist garden soil running through my fingers, outdoor expeditions and, above all, Warmth!
To keep the depression at bay, brought on by malingering Winter evidence, I cook food from warm climates. Tonight my home smells of the Caribbean! Lime, coconut, allspice, nutmeg, such lovely acquaintances…
To accompany a pork roast rubbed with lime zest and those warm friends, I created a “Caribbean Succotash”. I am using that term loosely, since there were no lima beans involved, but it seemed like the perfect name for this dish.
1 each yam and sweet potato, peeled and cut into small dice
1/2 Yellow Onion, minced
Organic Virgin Coconut oil
1 small Jalapeno, seeded and minced
1/2 Cup shredded coconut
1 banana, peeled and diced
3 Tbsp World Spice’s Caribbean Curry blend
6oz Pineapple Juice
Kosher Salt
Saute the sweet potato, yam, onion and jalapeno in the coconut oil until beginning to brown a bit. Add the curry blend and cook for two more minutes. Turn off the heat, add the pineapple juice, banana and coconut. Toss together. Salt to taste and place in a 350 degree oven. Cook until nicely browned, about 45 minutes.
Like every dish on Fearless Feast, this recipe contain no gluten nor many other allergens.
Enjoy!! Chef Celinda