Legumes Recipe
Ingredients:
Chayote (militon)
Cabbage
Green beans (poi tan)
Eggplant (beregene)
Watercrest (cresson)
Green papaya
Carrot
Oil
Garlic
Green onion (poro)
Parsley
Tomato
Coconut (cream or can)
Celery
Scotch bonnet pepper
Butter
Lemon
Vinegar
Mortar and pestle (pilon)
Directions:
Wash all vegetables with skin on in lemon water. Do not washed vegetables after peeling or cutting. Leave chayote with seed in legume.
In a motar and pestle (pilon) grind garlic, green onion and parsley. Add grind paste to oil in pot. Add coconut (if in can). Put chayote in first, then cabbage, followed by celery cut finely.
Papaya should be next, but choose one that is almost ripe. Eggplant is to top papaya, followed by the green beans. Add tomato and watercrest cut finely in the center of the legume. Add coconut if it’s the cream kind here. Add scotch bonnet pepper as a whole and carrot uncut to top of legume. Do not add water, It will create it’s own. Let simmer covered approximately
20 minutes listening for doneness and preventing burning.Turn off stove and remove carrot to be cut aside. Mash vegetables. Add back cut carrots, with small amount of lemon juice and vinegar to vegetables. Add butter and spices (epice) of choice.You can add cashew (cooked seperately) to legume or meat (pre cooked) here. Return legumes back to stove to simmer for short time. Enjoy!
