Coconut Kumara and Salmon Stew

    Coconut Kumara and Salmon Stew


    2 people made this

    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.

    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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