Recipes

Comfort food that is healthy & delicious! It's not ready in 10 minutes but it is worth the wait. A version of my mom's version of Stewed Eggplant. Watch me make it here.

Stewed Eggplant - Guyanese/West Indian (Vegan)

Prep Time: 5 minutes

Cook Time: 30 minutes

35 minutes

Stewed Eggplant - Guyanese/West Indian (Vegan)

Ingredients

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 small *wiri wiri pepper or 1/2 tsp chili flakes
  • 1/2 tsp ground cumin
  • 2 cardamom pods, seeds out & ground or 1/4 tsp pre-ground cardamom seeds
  • 2-3 small tomatoes, chopped, fresh or canned
  • 2 medium eggplant, any variety that you prefer, cut into 1 to 1.5 inch cubes
  • 1 tbsp ketchup
  • 1 tsp salt or 2 tsp soy sauce
  • 1 tbsp vegetable or coconut oil
  • 3/4 to 1 cup of hot water

Instructions

  1. Chop all of your vegetable & set them aside.
  2. If using whole cardamom, remove and grind in a mortar & pestle or a coffee grinder.
  3. Measure out the rest of your ingredients & set them aside.
  4. In a large skillet or pot, heat the oil, on a medium-high heat.
  5. Add the onions, sauteing for 5 minutes.
  6. Add the garlic, cumin, cardamom & peppers cooking for another 2-ish minutes.
  7. Add the tomatoes, cooking for another 5-7 minutes. Fresh tomatoes may double the time on this part of the recipe.
  8. You want the mixture to be on the dry side & start to turn into a chunkier paste.
  9. Add the eggplant, stirring well.
  10. Add the ketchup, salt or soy sauce. Mix well.
  11. Cook for 2 minutes, before adding the hot water. Stir & cover with a lid.
  12. Cooking for 20-ish minutes. You can check halfway through to make sure that the liquid has not evaporated. If it has add another 1/4 cup of hot water.
  13. Eggplant should be very soft at the end of the 20 minutes. Check for seasoning. Adjust if needed.
  14. This is a shorter version, of my mom's. Her eggplant would cook for a good hour or more.
  15. Remove the lid and continue cooking until most of the liquid is evaporated. About 10-15 minutes.
  16. Serve hot over rice, with roti or as your vegetable side.

Notes

*Wiri wiri peppers are a Guyanese (South America) pepper, although it is grown in various places around the globe. A 100000 to 350000 on the scoville scale. Full of heat & tons of flavour. Some are mild, the others surprise you with the intensity.

Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2017/03/15/stewed-eggplant-guyanesewest-indian-vegan/

Some products that I use, online: 

Club House Organic Ground Cumin 40g
Frontier Natural Products Coop Bulk Peppercorns, Black Whole Pouch, French/English, 39-GramFrontier Natural Products Coop Bulk Chili Peppers, Red Pepper Flakes Organic Pouch, French/English, 27-Gram
Frontier Natural Products Coop Bulk Cardamom Seed Whole Organic Pouch, French/English, 28-Gram
Nutiva Organic Extra-Virgin Coconut Oil, 444 ml

Use my referral link below to earn back money while you shop! It doesn't cost a single penny more. Every bit counts!

Ebates.ca

Roti (Paratha) – Guyanese/West Indian Style recipe/video & Peas & Rice - Guyanese Style recipe/video

(This post is not sponsored.)

Till next time,

Nadia

Great on it's own or as an accompaniment to my Soda Bread recipe. Looking for some protein? You can add some ground beef to this recipe (my mom often did, although I prefer it without). Watch me make it here.

Spicy Stewed Cabbage

Prep Time: 5 minutes

Cook Time: 30 minutes

35 minutes

Spicy Stewed Cabbage

Ingredients

  • 1/2 of a white cabbage, sliced or chopped
  • 1 small to medium onion chopped or sliced
  • 3-4 garlic cloves, minced or crushed
  • 2-3 tomatoes, fresh or canned. Chop if fresh.
  • 1-2 tsp vegetable oil
  • 1 tsp cumin
  • 1/2 to 1 tsp chili flakes
  • 1-2 tsp soy sauce
  • 1-2 tbsp ketchup
  • salt & black pepper to taste or omit

Instructions

  1. Slice, mince/chop cabbage, onion, garlic & tomatoes if using fresh.
  2. Heat oil, on medium-high heat, in a large skillet or pot.
  3. Add onions. Cooking & occasionally stirring for 4-5 minutes.
  4. Add garlic, cooking & occasionally stirring for about 2 minutes.
  5. Add cumin, chili & black pepper. Stir, cooking for another minute or so.
  6. Add tomatoes, cook for 2 minutes.
  7. Add cabbage. Add soy sauce & ketchup. Stir.
  8. Check for seasoning. Adjust in needed.
  9. Add 1/4 cup of hot water, mix well. Cover & cook for 20 minutes. Stir occasionally.
  10. Add a couple pats of butter or butter substitute. Stir.
  11. Cook, covered for another 10 minutes. Stirring occasionally. If you like a dryer cabbage, cook uncovered for the last 10 minutes.
  12. Serve hot, over rice, with a slice of warm bread or as a side.

Notes

Some people add ground beef to this cabbage. Add the meat at the beginning when you are browning the onions.

Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2017/03/09/spicy-stewed-cabbage/

Some products that I use, online: 

Club House Organic Ground Cumin 40g
Frontier Natural Products Coop Bulk Chili Peppers, Red Pepper Flakes Organic Pouch, French/English, 27-Gram
Frontier Natural Products Coop Bulk Peppercorns, Black Whole Pouch, French/English, 39-Gram
Yupik Himalayan Fine Pink Salt, 1Kg

Use my referral link below to earn back money while you shop! It doesn't cost a single penny more. Every bit counts!

Ebates.ca

Previous video: St. Patrick's Day Soda Bread  recipe/video

(This post is not sponsored.)

Till next time,

Nadia