Andijviestamppot with a Caribbean Twist

Ingredients

In this adaptation, the traditional Dutch dish of Andijviestamppot is transformed into a Caribbean-inspired delight. The original recipe typically uses endive (andijvie) as the main vegetable, but in this version, kale is used instead. The spices and seasonings are also adjusted to incorporate Caribbean flavors, giving the dish a distinct taste. Additionally, the cooking techniques are modified to infuse the mash with the vibrant flavors of the United States Virgin Islands cuisine. We alse have the original recipe for Andijviestamppot, so you can check it out.

• 4 large potatoes, peeled and cubed (900g) 4 large potatoes, peeled and cubed (900g)
• 1 bunch of kale, stems removed and leaves chopped (200g) 1 bunch of kale, stems removed and leaves chopped (200g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 cup coconut milk (60ml) 1/4 cup coconut milk (60ml)
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 5g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender. Drain and set aside.
2. 2.
   In a separate pan, heat the butter over medium heat. Add the onion, garlic, and scotch bonnet pepper. Sauté until the onion is translucent.
3. 3.
   Add the kale to the pan and cook until wilted, about 5 minutes.
4. 4.
   In a small bowl, mix together the allspice, nutmeg, dried thyme, salt, and pepper.
5. 5.
   Add the spice mixture to the kale and stir well to combine.
6. 6.
   Mash the cooked potatoes with a potato masher or fork until smooth.
7. 7.
   Gradually add the coconut milk to the mashed potatoes, stirring until well incorporated.
8. 8.
   Fold in the sautéed kale mixture into the mashed potatoes until evenly distributed.
9. 9.
   Adjust the seasoning with salt and pepper to taste.
10. 10.
    Serve the Caribbean Kale Mash hot, garnished with a sprinkle of fresh thyme leaves.

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems before chopping the leaves. Massage the kale with a bit of olive oil before sautéing to enhance its tenderness and flavor.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the scotch bonnet pepper.
• If you prefer a smoother texture, use a blender or food processor to puree the kale before adding it to the mashed potatoes.
• Experiment with different Caribbean spices like cinnamon or ginger to add your own twist to the dish.
• Serve the Caribbean Kale Mash with a side of grilled fish or jerk chicken for a complete Caribbean-inspired meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Caribbean Kale Mash as a main dish accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

To make the dish visually appealing, use a piping bag to create decorative swirls of the mash on the plate. Garnish with a sprig of fresh thyme or a sprinkle of paprika for added color.