Caribbean Pepper Pot
|Vegetable oil||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Minced garlic||1 Teaspoon|
|Sliced okra||3 Cup (48 tbs)|
|Chopped red pepper||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Diced potatoes||1 Cup (16 tbs)|
|Yam chunks||1 Cup (16 tbs)|
|Quartered and sliced plantain||1 Cup (16 tbs)|
|Chicken stock||6 Cup (96 tbs)|
|Unsweetened coconut milk||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 1⁄2 Teaspoon|
|Chopped cilantro||2 Tablespoon|
Heat oil in Dutch oven; add onions and garlic.
Cook until tender.
Add okra, red and green peppers, potatoes, yams and plantain.
Saute until lightly browned.
Add stock and coconut milk; bring to a boil.
Reduce heat to low; simmer 2 to 3 hours or until soup thickens.
Season with salt and pepper.
Meanwhile, for Spaetzle, combine flour, water, egg and parsley to form a smooth dough.
Bring a large pot of water to a boil.
Pass dough through a spaetzle mill or colander with large holes.
Cook about 3 minutes or until cooked through.
Drain; rinse with cold water.
Add Spaetzle to soup.
Garnish with cilantro.