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HOW TO PREPARE VEGGIE OR SOYA CHUNKS FOR COOKING
Enjoy Watching Rastafarian Food / How to prepare Veggie or Soya Chunks best for cooking. Rastafarian's belief is; if human eat meat is cannibalism. Our therapeutic natural cooking will give you the best health. Learn how to cook authentic Irie Jamaican Rastafarian food. Right here we have video tutorials. Food from Jamaica - Natural Cooking - Video Food Network.

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Instructions: to edit

  1. Soak the chunks in water to cover it for 10 minutes. After that, drain well.
  2. Peel, wash, and diced all the vegetables.
  3. Put to heat a dutch pot. After one minute, add the garlic and the curry powder.
  4. After 20 second of burning the curry, add the coconut oil, and the onions.
  5. With your stove flame set on medium 4. Stir-fry for one minute.
  6. Next, add the soaked chunks. Continue stir-fry until the chunks are soaked with curry and seasons.
  7. Now, add the water, and then coconut milk. Put the peppers in the pot. Stir in then put the pot's lid sealed properly.
  8. Allow to cook for 20 minutes on medium low Flame.
  9. After that time, add the tomatoes, diced Irish and sweet potatoes, cho-cho, and carrots.
  10. Stir in, allow to simmer for 10 minutes more on low flame.
  11. Total time to cook is 35 minutes.
  12. Curried Veggie Chunks is best accompaniment with brown rice and vegetables.

Jamaican Rastafarian Foods cookbook
Copyright © MiQuel Marvin Samuels
All rights reserved.
(Posh Entertainment Publishing)

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HOW TO PREPARE VEGGIE OR SOYA CHUNKS FOR COOKING - CURRIED VEGGIE CHUNKS RECIPE:

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HOW TO PREPARE VEGGIE OR SOYA CHUNKS FOR COOKING: CURRIED VEGGIE CHUNKS

Ingredients: to edit

• 8oz bag of Chunks (soak in water for 10 minutes)
• 2 small Carrots
• 1 stacks of Scallion (diced)
• 1 large Onion (diced)
• 4 Garlic Cloves (mashed)
• ½ of Scotch Bonnet Pepper (ripen)
• ½ of Scotch Bonnet Pepper (green)
• 1 medium Irish Potato
• 1 teaspoon of Pimento Seeds (whole)
• Thyme tie together the size of 1 finger
• 1 ½ tablespoon of Sea Salt
• 1 tablespoon of Curry Powder
• ½ cup of Coconut Milk
• ¼ cup of Coconut Oil


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CURRIED VEGGIE CHUNKS

Ingredients: to edit

• 8oz bag of Chunks (soak in water for 10 minutes)
• 2 small Carrots
• 1 stacks of Scallion (diced)
• 1 large Onion (diced)
• 4 Garlic Cloves (mashed)
• ½ of Scotch Bonnet Pepper (ripen)
• ½ of Scotch Bonnet Pepper (green)
• 1 medium Irish Potato
• 1 teaspoon of Pimento Seeds (whole)
• Thyme tie together the size of 1 finger
• 1 ½ tablespoon of Sea Salt
• 1 tablespoon of Curry Powder
• ½ cup of Coconut Milk
• ¼ cup of Coconut Oil

HOW TO PREPARE VEGGIE OR SOYA CHUNKS FOR COOKING - CURRIED VEGGIE CHUNKS RECIPE:

Instructions: to edit

  1. Soak the chunks in water to cover it for 10 minutes. After that, drain well.
  2. Peel, wash, and diced all the vegetables.
  3. Put to heat a dutch pot. After one minute, add the garlic and the curry powder.
  4. After 20 second of burning the curry, add the coconut oil, and the onions.
  5. With your stove flame set on medium 4. Stir-fry for one minute.
  6. Next, add the soaked chunks. Continue stir-fry until the chunks are soaked with curry and seasons.
  7. Now, add the water, and then coconut milk. Put the peppers in the pot. Stir in then put the pot's lid sealed properly.
  8. Allow to cook for 20 minutes on medium low Flame.
  9. After that time, add the tomatoes, diced Irish and sweet potatoes, cho-cho, and carrots.
  10. Stir in, allow to simmer for 10 minutes more on low flame.
  11. Total time to cook is 35 minutes.
  12. Curried Veggie Chunks is best accompaniment with brown rice and vegetables.

Jamaican Rastafarian Foods cookbook
Copyright © MiQuel Marvin Samuels
All rights reserved.
(Posh Entertainment Publishing)

What do the think about jamaicandinners/
Curried Veggie Chunks recipe?


Comments on Youtube.


JAMAICAN FOOD COOKBOOK
JAMAICAN DINNERS
Buy Jamaican Dinner Cookbook


JAMAICAN FOOD COOKBOOK
JAMAICAN BREAKFASTS

Jamaican Breakfasts cookbook

 

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On the menu here are: Jamaica's Rastafarian Food - Jamaican Rastaferian PLANTAIN TART, Jamaican Rastaferian food ALMOND HONEY CRISP, Jamaican Rastaferian food BROWN STEW VEGGIE CHUNK, Jamaican Rastaferian food CARROT SALAD, Jamaican Rastaferian COCONUT DEW POTATO-CALLALOO, Jamaican Rastaferian CURRIED VEGGIE CHUNKS, Jamaican Rastaferian ITAL BREAD, Jamaican Rastaferian food ITAL COCONUT BREAD, Jamaican Rastaferian food ITAL CURRY SAUCE, Jamaican Rastaferianfood ITAL SOUP, Jamaican Rastaferian food ITAL STEW, Jamaican Rastaferian food JERK TOFU, Jamaican Rastaferian food TOFU SALAD.
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