Ital Stew (Jamaican Rastafarian Vegetable Stew)

Ingredients

• 2 tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 scotch bonnet pepper, whole
• 4 sprigs fresh thyme
• 1 lb pumpkin or calabaza, cubed
• 1 lb yam, peeled and cubed
• 2 carrots, sliced
• 1 chayote (cho cho), cubed
• 2 cups coconut milk
• 2 cups vegetable broth
• 1 cup cooked kidney beans
• Sea salt to taste
• Cooked rice, for serving

Before you cook

• Peel and cube the pumpkin, yam and chayote.
• Slice the carrots and chop the onion and garlic.

Steps

1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion and garlic and cook for 4 minutes until fragrant.
3. Add the pumpkin, yam and carrots and stir to coat in the oil.
4. Pour in the coconut milk and vegetable broth.
5. Drop in the whole scotch bonnet pepper and thyme sprigs without cutting the pepper.
6. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.
7. Add the chayote and kidney beans.
8. Simmer uncovered for 15 more minutes, stirring occasionally, until the vegetables are tender and the broth has thickened.
9. Remove and discard the scotch bonnet pepper and thyme stems.
10. Season with sea salt to taste.
11. Serve hot over rice.