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Rosebud’s Jamaican Yam Stew: A Pot for Family & Fellowship
Rosebud’s Jamaican yam stew rebuilt as a family-table recipe about Jamaican heritage, gratitude and the Christian practice of preparing a generous pot to share.
Faith, Food & Fellowship
Rosebud’s yam stew belongs in this collection because it was already written for a family table. The better version is simpler: preserve the Jamaican flavours, remove the clutter, and make the sharing purpose explicit.
Ingredients
- 2 lb Jamaican yam, peeled and cut into bite-size pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 Scotch bonnet pepper, adjusted to taste
- 2 carrots, diced
- 1 can coconut milk
- 2 tsp thyme
- 4 cups vegetable broth
- 2 tbsp cooking oil
- Salt and pepper to taste
Method
- Heat oil and soften onion and garlic.
- Add yam, carrots, Scotch bonnet and thyme.
- Add coconut milk and vegetable broth.
- Bring to a boil, then reduce to a simmer for about 30 minutes or until the yam is tender and the stew has thickened.
- Season to taste and serve hot.
Like the Pot to Share lentil soup, this works best as a generous batch. Set aside a serving before the pot is emptied if there is someone you want to feed.
The point: gratitude becomes more tangible when abundance turns into a portion for somebody else.
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