CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs, Grains, Dairy |
Caribbean |
|
4 |
Servings |
INGREDIENTS
1 |
|
Onion; peeled and chopped |
1 |
tb |
Chopped garlic |
1 |
|
Smoked ham hock |
2 |
qt |
Chicken stock |
4 |
lg |
Eggplant; peeled and cut into large dice |
1/4 |
c |
Curry powder |
1 |
cn |
Coconut milk |
1 |
sm |
Knob of fresh ginger; peeled and chopped |
1 |
|
Stalk lemon grass; chopped |
1/2 |
c |
Heavy cream |
1/2 |
cn |
Coco Lopez |
INSTRUCTIONS
In a heavy bottomed pot, saute onions, garlic and ham hock until the onions
are translucent. Add all other ingredients and cook for 1/2 hour under slow
to medium heat. Puree in a food processor and strain through a fine sieve.
Season and serve hot.
CHEF DU JOUR HERB WILSON SHOW #DJ9420
Recipe by: Herb Wilson
Posted to MC-Recipe Digest V1 #815 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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