Couples Swept Away
What's a garden egg? The Jamaican name for an eggplant. This delightful dish from Bryan Forrester, one of the chefs at Feathers, won the Emancipation Award at Jamaica's National Culinary Championship for recreating a long forgotten dish.
1 pound garden egg
1 finely minced scotch bonnet pepper
1 dry coconut
1 small onion, diced
4 stalks scallion, chopped
1 sprig fresh thyme
4 ounces frozen green peas
Salt to taste
Wash garden egg and cut into large dice. Set aside.
In a bowl, break the coconut, making sure to save the coconut water. Using a hand grater, grate all the coconut meat. In a pint of vegetable stock, add the grated coconut meat and the reserved coconut water and simmer for 20 minutes to extract all the coconut flavor. Strain.
Into the strained coconut milk, add all the remaining ingredients with the exception of the green peas.
Simmer until all the vegetables are tender. Add the green peas and simmer until the peas are warm.
