Cannabis Island-Style Stew

By: Chef Buz Deliere | The Chronic Magazine

Looking to add some excitement to your cooking repertoire? Look no further than Chef Buz and his tantalizing recipe for island-style stew!

This dish is sure to please even the most discerning palate, with flavorful veggies, and aromatic spices, and authentic Caribbean flavor. What really makes this dish sing is Chef Buz's secret ingredient.

Yield: 4

Cook time: 45-1hr

Ingredients

1 Large Onion, ½” Chopped

½ Butternut Squash, ½” Chopped

1 Sweet Potato, ½” Chopped

1 large Russet Potato, ½” Chopped

2 Ripe Plantains, peeled and sliced thick

1 Carrot, ½” Chopped

1 15oz can Kidney Beans, rinsed

1 8oz can of 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 of Coconut Milk

3 Cups Water

1 Scotch Bonnet Pepper

2 Cups Cooked Seasoned Brown Rice

Instructions

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.

Now the veggies, squash, carrots, potatoes(not sweet potatoes yet), kidney beans, water, coconut milk, 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.

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.