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Nicky’s recipe for January 2019 – Jamaica Stew

January 09th, 2019

After lots of rich food and drink at Christmas the liver usually benefits from a little support in the new year. Jamaica stew contains a variety of vegetables and turmeric and fresh ginger which are spices well known for protecting and stimulating liver function. Serve it with some brown rice and a cucumber raita and this will make a delicious meal.


Jamaican Stew


Ingredients (Serves 4 – 6)


Sunflower oil

1 onion sliced

1 fresh chilli finely chopped or ½ tsp chilli powder

1 tsp turmeric

2 tsp curry powder

1 tsp cumin seeds, ground

1 tsp paprika

1oz root ginger grated

2 x 450g tins tomatoes

100g bock of creamed coconut

50g dried black eye or cannellini beans soaked for 3 hours

1 red pepper deseeded and chopped

400g sweet potato cut into chunks

1 aubergine cubed




Drain the beans and cook in fresh water for 30 – 40 minutes, until tender.
Preheat the oven to 400 F/200 C/ gas mark 6

Heat a splash of oil in a saucepan and gently fry the onions, spices and ginger until the onion is soft.
Add the tinned tomatoes and coconut cream and continue cooking over a low heat until the sauce has thickened. Then add the red pepper and beans so that they can absorb some of the flavours.

Place the sweet potato and aubergine on a baking tray, sprinkle a little oil over and roast in the oven for approximately 15 minutes until tender. Add this to the sauce and stir well.


Serve this with rice


Recipe provided by our Nutritionist, Nicky Seabrook
















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