Caribbean Guisado

From the 1999 KLO dinner — Caribbean


Caribbean Guisado

  • 1-1/2 cups chickpeas, cooked
  • 1-1/2 cups pinto beans, cooked
  • 2 cups pumpkin, cubed
  • 2 medium chayote squash, cut into 2″ pieces
  • 2 cups celery root, chopped
  • 2 cups yucca, peeled and cubed
  • 2 cups battata, peeled and cubed
  • 8 plum tomatoes, quartered lengthwise
  • 3 Tbsp ground cumin
  • 16 whole garlic cloves
  • 4 large yellow onions, coarsely chopped
  • 1 Tbsp black pepper
  • 1 tsp hot pepper sauce
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/2 cup fresh cilantro, chopped

Preheat oven to 300 F. Combine all ingredients in a large roasting pan. Place in oven and cook, uncovered, for 4 hours.

The pumpkin, chayote and tomatoes will cook down to a thick sauce. Stir every 30 minutes. Add more stock if necessary. Serve hot. Makes 8 servings.

Leave a Reply

Your email address will not be published. Required fields are marked *