Brisbane Local Food

Growing local

Much as I love sweet potatoes they are not so very versatile.

This simple dish from Jamaica, nonetheless, really takes off.The allspice makes it special.


    4 spring onions, chopped, including green bits
    2 garlic cloves, crushed
    1 tbsp oil
    Chili to taste
    ½ tsp ground allspice
    ½ tsp dried thyme or two sprigs of fresh thyme.
    200 ml coconut milk (small can)
    1 large sweet potato, peeled and chunked
    100 g spinach, chopped -- I used Ethiopian spinach, but any 'spinach' or beet will do.
    cooked rice to serve


    Cook ¾ of the spring onion and the garlic in a little oil until softened. Add the chili, spice, herb and coconut milk. Simmer for 10 minutes. Add the sweet potato and cook for 8-10 minutes, or until tender. Stir in the spinach and cook for a few more minutes. Season then serve with rice scattered with the rest of the spring onions.

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