Cooking with a Buz

Island Style Stew

Yields: 4

Approximately 45 mins to 1 Hour

Good day to all my canna chef’s out there, I hope everyone is blessed, this month's recipe is in theme with our 1st collector’s issue, Bob Marley! Man, one of my all-time favorite musicians, and if you never listened to Bob while smoking, well then I don’t know if I believe you are a real smoker. I’ve been fortunate in my life to spend some time in the Caribbean where I got to listen to Bob Marley on the beach while watching the sunset and smoking a joint. I tell you life doesn’t get much better than that, that’s a fact. Bob Marley was also Rastafarian as well as a musician, from my time living in the Caribbean I learned that the Rastafarian lifestyle is a lifestyle of Love, Positivity, Praising Jah (God), Natural healthy eating and living, and of course smoking herbs. Living the rasta island lifestyle also comes with some great food, all-natural fruits, vegetables, and juices as well as fresh-caught fish, lobster, and crab with a mix of seasoning and spices to tantalize all your taste buds. This month’s recipe is a tribute to Bob Marley, Rastafarian and how their culture and lifestyle have positively impacted my life. So grab a bag of your favorite herb, twist one up and let’s get Cooking with a Buz Island Style.

INGREDIENTS

1 Large Onion, Chopped ½ Butternut Squash, Chopped 1 Sweet Potato, Chopped 1 large Russet Potato, Chopped 2 Ripe Plantains, peeled and sliced thick 1 Carrot, Chopped 1 15oz can Kidney Beans, rinsed 1 8oz can Sweet Corn 3 Cloves Garlic, minced 1 tsp Fresh Ginger, minced 2-3 Sprigs of Thyme 2 Bay Leaves 2-3 Green Onions, Washed and Cut in Half 2-3 Tbsp Canna Coconut Oil 2 tsp Turmeric ½ tsp Allspice ¼ tsp Allspice Sea Salt and Black Pepper to taste 1 15oz can Coconut Milk 3 Cups Water 1 Scotch Bonnet Pepper 2 Cups Cooked Seasoned Brown Rice

DIRECTIONS

1. First I want to clarify that “Chopped” for the veggies means to cut the food into pieces that are exactly even but around ½” in diameter. Ok now let’s get cooking, in a large pan, heat the canna coconut oil and cook the onions and garlic until the onions are starting to become soft, then add in the ginger and stir.

2. Now the veggies, squash, carrots, potatoes(not sweet potatoes yet), kidney beans and the water and coconut milk and salt, pepper, turmeric, and allspice. Bring that mix to a boil and reduce the heat to a simmer for about 10 minutes. Now add the sweet potatoes, green onions, thyme, bay leaves, and scotch bonnet pepper. Cover that lovely mix and let simmer for 15-20 minutes, you want the veggies to be tender, not mushy. It should thicken up as the veggies cook, make sure you have enough liquid to cover the veggies this way they cook evenly.

3. Next, add the sweet corn and the plantain and cook for another 3-7 minutes. Remove from heat and let stand for 5 minutes before serving over the seasoned brown rice.