Hello and Welcome back!
We’re still here on Thursday evenings at Concordia’s Multi-faith Chaplaincy (Rue Mackay) so come by and share in the food and good company! So, without further adieu, here’s yesterday’s recipe:
Sweet Potato and Pineapple Stew:
Pineapple chunks and juice
Roast the whole cumin, coriander, and chilies in a pan for a few minutes, stirring gently. Grind in spice grinder.
Saute chopped onions in oil until translucent-several minutes. Add garlic and spices for one minute.
Add sweet potatoes and veggie broth. Bring to a boil then reduce to a simmer. Let sit for about 30 minutes or until potatoes are tender.
Roast pineapple chunks in a pan with a bit of oil until slightly caramelized. Add to stew when done.
Season to taste with salt and pepper.