• 2 cups of Rice (long grained)
• 1 sprig of thyme
• juice of 1 coconut
• 1 scallion
• 2 tomatoes
• 2 onions
• 2 large carrots
• 2 Irish potatoes
• 1 cho-cho (a green pear shaped squash)
• 1/2 of a small cabbage
• 1 scotch bonnet (or habenaro pepper)
• 1 Tablespoon of non-hydrogenated vegan margarine
• 1/8 Cup of Small red beans(cooked)
• "old-bay" seasoning (as desired)
• black pepper (as desired)
• a little oil

Part I:
Shave cabbage (thin) into large cooking pot. Chop tomatoes, potatoes, carrots, onions, cho-cho, and scotch bonnet pepper into the pot. Lightly coat them w/ the oil and toss w/ the spices. Then cover the pot tightly and cook over medium heat (turn the flame lower after you hear it cooking). They will be done when carrots are soft.

Part II:
Drop rice in a smaller cooking pot. Add coconut milk and just enough water so it sits about 3/4 inch above the rice. Add the margarine ,thyme and scallion (chopped). Cook over low heat until done.

---------------------note------------------------- I ate this almost everyday while venturing through the mountains of Jamaica. It is very filling and made a wonderful outdoor dish (cooked over an open flame). Eat fast, Jamaicans eat their food while it's hot. Enjoy, e-mail me if you have questions: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Serves: 4(big)

Preparation time: 30min.