I just got back from a week in the Dominican Republic. This was my first trip ever and so naturally I was very excited about it. The best part was definitely seeing and dipping my toes into the ocean for the very first time. It was pure magic.
I managed to get my hands on some pretty cool ingredients while I was down there. I got some pure vanilla extract, organic cacao powder and of course Caribbean rum.
This evening I decided to whip up some delicious grub incorporating at least one of my new treats. The weather is a lot chillier back in Canada, so what better way to warm up than with some hot cocoa stew with rice. Enjoy 🙂
Hot Cacao Stew with Rice
- 1 large yellow onion (diced)
- 5 garlic cloves (minced)
- 1 tbsp coconut oil
- 1 tsp dried red pepper flakes
- 2 tsp ground cumin
- 2 medium bell peppers (I used one red and one green, chopped)
- 1 ripe tomato (diced)
- 1 large handful snow peas
- 1/2 can black turtle beans (rinsed)
- 1 can full fat coconut milk
- 2 tbsp unsweetened cacao powder
- 1 lime (juiced)
- 2 tsp soy sauce
- Fresh cilantro
- Freshly ground salt and pepper (to taste)
- 2 cups whole grain rice + 4 cups water
Start cooking your rice. In a large and deep frying pan, sauté onions and garlic along with pepper flakes, cumin and coconut oil. Fry on medium-low heat until golden brown (10 minutes). Throw in the peppers and tomato, fry until colours become very vibrant (5-6 minutes). Meanwhile shake your coconut milk, cocoa powder, soy sauce and lime juice in a mason jar until completely combined. Toss the snow peas into pan until they become bright green (5 minutes). Add coconut/cocoa mixture, black turtle beans and let simmer for 10 to 15 minutes. Add salt and pepper to taste.
Serve stew on top of hot rice topped with fresh cilantro.
Yields four large servings.