In my experimentation to find a delicious savoury recipe using vanilla, I happened to add a vanilla bean to my usual recipe for Caribbean Sweet Potatoes and it worked! So here it is to share with you. I have also included a recipe for banana ketchup (from Levi Roots ‘Caribbean Food Made Easy’) because nothing goes better with sweet sticky potatoes and jerk chicken or pork. I know it sounds weird but it really works. Bring some soul to your food!
Caribbean Sweet Potatoes with Vanilla
1kg sweet potatoes 2 tbsp vegetable oil 2 tbsp honey or maple syrup juice of 1 lime 4 cloves of garlic, peeled and finely chopped 2 vanilla beans, blitzed in spice grinder grinder until fine powder 1/2 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp chili powder 1/8 tsp nutmeg 1/8 tsp allspice Preheat oven to 180 C. Line a large roasting pan with tin foil – this recipe really sticks! In a large bowl, whisk together all the ingredients then add the peeled and chunked potatoes. Toss so all is coated and then pour onto onto the roasting pan so it is one layer thick. Cook for 45-60 minutes, turning every now and then.
Banana Ketchup
most of a 400g can of chopped tomatoes in juice 3 very ripe bananas, peeled 3cm knob of root ginger, peeled and sliced 1 garlic clove, peeled 2 spring onions, remove roots some chili – however hot you like it man good grating of nutmeg (about a quarter of a nut) 1 tsp ground allspice 1 tsp ground cinnamon 2 and 1/2 tbsp soft brown sugar good pinch (3 fingers) of salt juice of 1 lime Put everything in a blender (or use a stick blender in a tall narrow container) and blitz until smooth. Taste to check the seasoning, adjusting the sweet, sour and salt as required. Pour into a saucepan and simmer for 5 minutes. Leave to cool entirely before serving. This also freezes well but I would recommend using within a few months.
