Coconut Kumara and Salmon Stew

    9 hours 15 minutes

    Salmon, coconut, kumara, pumpkin and black eyed beans are slow cooked with stock, coconut milk and one plantain banana to make this Jamaican inspired stew.

    2 people made this

    Serves: 4 

    • 1 medium kumara
    • 425g black eyed beans, pre soaked
    • 1 medium onion
    • 1 tin coconut milk
    • 1/3 butternut pumpkin
    • 1/2 red capsicum
    • 1 tin red salmon
    • 1 Scotch bonnet pepper
    • 1 plantain banana
    • 2 teaspoon ground allspice
    • 2 cloves garlic
    • stock (fish or vegetable)

    Preparation:15min  ›  Cook:9hours  ›  Ready in:9hours15min 

    1. Dice the kumara then place in bottom of a slow cooker and pour on enough stock (fish or vegetable) until it is almost covered.
    2. In a bowl, add black eyed beans, chopped onion, butternut pumpkin, red capsicum and Scotch bonnet pepper, minced garlic, red salmon (including oil from tin) and sliced plantain banana then pour on the coconut milk, sprinkle with allspice and mix together.
    3. Put the coconut vegetable mix on top of the kumara and slow cook on low until vegetable are tender and the liquid has turned brown.


    Kumara is known in Australia as a sweet potato.

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    Reviews in English (2)


    Tried this with my own twist I did not use the slow cooker just on the stove on low for about 2 hours and added fresh fish about 5 minutes before we ate instead on tinned fish other than that all other ingredients were the same. Very tasty we all enjoyed it as it has a very unusual flavour and very good  -  17 Jan 2014  (Review from Allrecipes UK & Ireland)


    This is a definite favourite. I used frozen salmon fillets instead of tinned and thickened it an hour towards the end with red lentils. Extremely tasty and a special treat when entertaining on winter nights.  -  25 Nov 2014  (Review from Allrecipes UK & Ireland)