Caribbean Papaya Stew
- 3 Tbsp canola oil
- 1 large onion, chopped
- 3 garlic cloves, coarsely chopped
- ¼ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp onion powder
- 2 medium green peppers, sliced
- 1 15 ounce can of tomato sauce
- 1 tsp bouillon (fake chicken or vegetable)
- 1 Tbsp reduced sodium soy sauce
- 1 15.5 ounce can of red kidney beans, drained and rinsed
- 1 14 ounce can of young jackfruit, drained and shredded
- 1 medium papaya, peeled, sliced in half, seeds removed and cut into bite-size chunks
Prepared brown rice, quinoa or your favorite grain, to serve
1. In a large, heavy pot or dutch oven, add oil, onions, garlic and a dash of salt
over medium heat. Sauté for 5 minutes, and then, add nutmeg, cinnamon, cumin, and onion powder. Sauté another minute, stirring constantly. Add green peppers, and sauté another 5 minutes.
2. Turn the heat down to low. Stir in the tomato sauce, bouillon, soy sauce, kidney beans and jackfruit. Cover with the lid, and simmer on low for 25 minutes—stirring every now and then. If it starts to stick to the bottom, add some water (maybe an additional ¼ cup).
3. Stir in the papaya, and cover with the lid. Simmer over low heat for an additional 10 minutes. Serve over brown rice, quinoa, or your favorite grain with lime wedges on the side. A splash of lime juice can be quite nice!
source : www.uglyvegankitchen.com