Well, it's been a while and we're back. If you're interested in delicious food, featuring Bahamian ingredients and cooked to perfection, you're in the right place.
Conch Broth approached me with an offer for a collaboration and I was so happy to work with them on developing this episode. So without further ado, let me get to it before you guys start rowing.
Disclaimer! You can substitute the Kamut for brown rice, kale for any leafy vegetable of your choice, and the oils for any oil. The recipe is very versatile.
1 fl cup Pure Flava Conch Broth
1 cup diced yellow onions
1 cup diced bell peppers
1/2 cup diced parsley
2 cloves grated garlic
1 tbsp thyme
2 cups cubed sweet potato
4 cups chopped kale (let's be real here... go with your heart)
1 cup Kamut (soaked overnight)
1/2 tbsp sweet smoked paprika
1 tbsp vegetable oil
2 tbsp butter
2 cups water
salt to tase
I know you guys are literally only here for the measurements, but for those reading, here we go....
Cut the sweet potato into evenly-sized cubes, add the oil, lightly salt and then, mix in the paprika to taste. Put the potatoes in an oven safe dish (preferably one with low sides) and roast on 350 degrees for about 25-30 minutes until to desired texture. It's really up to you, to be honest. I like min really brown on the edges. (Hack - you can do this in an air fryer too. Let's make life a little easier when we can).
Boil the Kamut in 2 cups of water and salt it to taste. When it begins to expand, add the Pure Flava Conch Broth. I used only half the bottle which was a little more than 1 cup. I refrigerated the second half of the jar to use this week in another recipe. If you don't intend to use the remnants, I suggest you freeze it until you're ready. This took about 30 minutes on high. Soaking the Kamut over night is the big key, but again, if you have a pressure cooker 10-15 minutes may do the trick. Make life easy!
While the Kamut is boiling in the Pure Flava Conch Broth, take a moment to melt the butter in a pan, sauté the onions until translucent add the garlic, thyme, parsley, and bell peppers. Next add the Kale and be as generous as you need. You want the kale to melt, but not be completely cooked. (see how I did it by watching the YouTube episode here)
The Kamut should be cooked until the Conch Broth has evaporated fully. Add the Kamut to the vegetable mixture. Stir the warm salad, then add the sweet potatoes.
Here's the fun part, you can add any protein that you'd like. This includes beans or legumes, mushrooms, seafood, chicken, etc. This makes a perfect base for any meal.
I'm happy to have had the opportunity to work along with Pure Flava to present this meal to you all!
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