Jamaican Stew Seafood with Rice

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2T peanut oil
2 cardamon pods
1 cinnamon stick
6 allspice berries
1/2 tsp cloves
4 garlic cloves chopped
1 inch piece of ginger grated
2 tsp ground cumin
1 tsp ground coriander
1 Onion Chopped
1/2 tsp Cayenne Pepper
2 tomatoes chopped
1 can can tomatoes
1 sweet potato peeled and cubed
1 cup water
1 cup fish stock
2 1/2 oz Creamed coconut
2 bay leaves

Preparation

Heat the oil in a heavy bottomed pot and stir fry the cardamom pods, cinnamon, allspice and cloves to release their aromas. Add the garlic, onion, and ginger. Continue cooking over gentle heat until onion is soft. Add the cumin, coriander and cayenne and stir to combine. Stir in the tomatoes, tomato paste, sweet potato, fish stock, water, creamed coconut and bay leaves. Bring to a boil and then lower the heat, cover and simmer for 15-18 minutes until the sweet potato is tender. Add the seafood and cook through, a few minutes, depending on what type you use. Serve over rice. A rice cooker is an easy way to make fluffy delicious rice. Enjoy with the Ginger Beer Cocktail Refreshers we are featuring on Bunny Live

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