Difference between revisions of "Cohune Cabbage"
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* 1 tsp [[salt]] or to taste 5 ml | * 1 tsp [[salt]] or to taste 5 ml | ||
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# In a medium sized sauce pan heat fat. | # In a medium sized sauce pan heat fat. | ||
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# Serve with [[white rice]] or flour [[tortillas]]. | # Serve with [[white rice]] or flour [[tortillas]]. | ||
| − | [[Category:Belizean | + | [[Category:Belizean cuisine]] |
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[[Category:Heart of palm Recipes]] | [[Category:Heart of palm Recipes]] | ||
Latest revision as of 11:20, 15 July 2012
Ingredients
- 1 cohune heart (4 cups-diced) (large hearts of palm)
- 1 tbsp vegetable oil 15 ml
- ¼ tsp black pepper 1 ml
- 1 onion (chopped)
- 2 tbsp yellow ginger 30 ml
- 2 tsp comino 10 ml
- 1 thyme leaf
- 3 oregano leaves (crumbled)
- 2 plugs garlic (chopped finely)
- 1 tsp salt or to taste 5 ml
Procedures
- Wash heart and dice.
- In a medium sized sauce pan heat fat.
- Add onion and garlic and 1 tbsp yellow ginger.
- Fry on low heat.
- Brown to extract flavour.
- Add diced "cabbages" (hearts of palm) and all other seasonings, including the rest of the yellow ginger.
- Cover and simmer 20–30 minutes until fork tender.
- Serve with white rice or flour tortillas.
