| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
All-purpose flour |
| 1 1/2 |
lb |
Pork tenderloin; cut into 1-inch cubes |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Onion; thickly sliced |
| 2 |
sm |
Red or green bell peppers; sliced |
| 1 |
tb |
Curry powder |
| 2 |
tb |
Dry Jerk Seasoning; or to taste |
| 1 |
|
Very small knuckle; (about 1 inch) ginger root, grated |
| 1 |
cn |
(16-oz.) tomatoes |
| 2 |
ts |
Tomato paste |
| 1 1/2 |
c |
Chicken stock or broth |
| 1 1/2 |
lb |
Potatoes; peeled and cubed |
| 2 |
lg |
Ripe mangoes; peeled, pitted, and sliced |
INSTRUCTIONS
For Terri (and anyone else), here are three recipes from JERK: BARBECUE
FROM JAMAICA by Helen Willinsky--for things you asked for, Terri.
Place the flour in a plastic bag and add the pork cubes. Toss to coat the
meat with flour. Heat the oil in a Dutch oven. Add the pork and saute for
approximately 5 minutes. Add the onion and bell peppers and saute for 3
more minutes. Stir in the curry, Dry Jerk Seasoning, and ginger. Cook and
stir constantly for 1 minutes. Add the tomatoes, tomato paste, stock, and
potatoes. Stir well to mix, then cook for 15 minutes over low heat. Add the
mango slices and continue to cook until the potatoes are tender, 20 to 25
minutes. Serve with rice, boiled green bananas, chutney, and fried
plantains. Serves 6.
Posted to KitMailbox Digest by "Joanne L. Schweikj"
<SCHWEIKJ@fredonia.edu> on Jan 12, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”