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The Finest Caribbean Foods Since 1982

Veggie-Dung

A vegetarian spin on the traditional Jamaican dish "Run down." Wondering what to do with the vegetables sitting in the refrigerator? Well, Viola!! This is your opportunity to put good vegetables to use. Feel free to substitute with your favorite vegetables as well.
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Ingredients

Est. time: 1 hr Yield: 4 - 6
  • 1 Tbsp. olive oil
  • 2 onions, chopped
  • 3 scallions, chopped and divided
  • 3 large fresh thyme sprigs
  • 2 cloves garlic, minced
  • 1 tsp. JCS Ground Pimento
  • 1 tsp. JCS Scotch Bonnet pepper sauce
  • 1 14 ounce can JCS Coconut Milk
  • 1 sweet potato, peeled and chopped
  • 2 carrots, chopped
  • 1 large zucchini, chopped
  • 1 1/4 cups water
  • Salt and a pinch of JCS Black Pepper, to taste
  • 2 cups frozen corn
  • 5 ounces baby spinach

-Heat oil in a large pot over medium-high heat.

-Add onions, scallions, thyme, garlic, JCS Ground Pimento and JCS Scotch Bonnet Pepper Sauce.

-Saute for about 5 minutes. Add the JCS Coconut Milk and simmer for roughly 3 minutes.

-Add potato, carrots, zucchini, 1 cup water, and salt and pepper. Cover and simmer for about 10 minutes.

-Add corn and remaining water. Simmer until the vegetables are tender and add water if necessary.

-Remove cover and continue to cook until the broth is thick.

-Add baby spinach and cook for a couple of minutes. Check for seasonings.

-Serve over brown rice.

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