To celebrate Black History Month, we’re sharing some of the recipes available from our African and Caribbean inspired menu available at the Street Kitchen.
To find out more about what we’re doing to celebrate Black History Month through food this year, you can read our blog post and join us at our Street Kitchen in the forum from the 25th to the 29th of October.
- 1 cup fresh cilantro (leaves and stems)
- 4 cloves garlic
- 1 large yellow onion
- 1/4 cup chives, chopped
- 2 TBSP fresh thyme
- 2 TBSP fresh lime juice
- 1/4 cup water
- 3/4 cup green seasoning
- 1 lb stewing beef
- 2 TBSP coconut oil
- 2 TBSP coconut sugar
- 2 cups carrots cut into 1/2 inch long pieces
- 3/4 cup full fat coconut milk
- 1/2 cup water
- 3/4 tsp sea salt (plus more for seasoning)
- 100g plain flour
- 100g butter
- 1/2 tsp salt
- 1/2 cup water
- Add cilantro, garlic, onion, chives, thyme, lime juice and water to a food processor and pulse until combined into a relatively smooth paste.
- Place beef in a large glass bowl and sprinkle generously with salt. Add 3/4 cup green seasoning to bowl and combine with meat. Allow to marinade overnight or for at least 45 minutes.
- Once meat is ready, heat a large cast iron or stock pot with coconut oil on medium-high heat.
- Add coconut sugar and use a spoon with a long handle to stir and incorporate with coconut oil. Allow sugar to heat until it begins to melt, bubble and brown. It’s a good idea to keep your stove fan on because things will get smoky. Keep your seasoned meat handy.
- Once the sugar has turned medium-dark brown, it’s time to add in your seasoned beef. Add the beef, reserving most of the juices/seasoning in the bowl to add to the dish later on. Stir beef continuously into the caramelised sugar so that it’s fully coated (for about 1 minute).
- Reduce heat to medium and cover pot to allow meat to release water (3-5 minutes).
- Add chopped carrots, remaining reserved seasoning from meat, salt, coconut milk and water to pot. Bring to a low boil, reduce heat to low and cover pot. Allow to cook 40 minutes until beef is tender.
- Meanwhile, make dumplings by combining flour, butter and salt and mix until combined and then add the water. Roll into small balls.
- After 35-40 minutes, add dumplings to pot and gently stir to submerge in liquid. Cook 5-10 minutes more or until beef is sufficiently tender.
- Taste for salt and adjust as necessary. Serve warm.