Jamaican-Inspired Coconut Kasha

Ingredients

In this Jamaican-inspired adaptation, the traditional Russian kasha is transformed by infusing it with the vibrant flavors of Jamaican cuisine. The original dish is typically prepared with simple ingredients like buckwheat groats, water, and salt, while the Jamaican version incorporates coconut milk, Jamaican spices, and fresh herbs to create a creamy and aromatic dish with a tropical twist. We alse have the original recipe for Kasha, so you can check it out.

• 1 cup (185g) buckwheat groats 1 cup (185g) buckwheat groats
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves 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 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 17g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water and drain well.
2. 2.
   In a large saucepan, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and minced scotch bonnet pepper. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the buckwheat groats to the saucepan and toast them for a few minutes, stirring constantly.
4. 4.
   Pour in the coconut milk and water. Stir in the ground allspice, dried thyme, salt, and black pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and simmer for about 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed.
6. 6.
   Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
7. 7.
   Fluff the kasha with a fork and garnish with fresh cilantro or parsley.
8. 8.
   Serve the Coconut Kasha hot, with lime wedges on the side for squeezing over the dish.

Treat your ingredients with care...

• Buckwheat groats — Rinse the groats thoroughly before cooking to remove any bitterness.
• Scotch bonnet pepper — Handle with caution and use gloves when mincing, as it is a very spicy pepper. Adjust the amount according to your spice preference.

Tips & Tricks

• For a milder version, remove the seeds from the scotch bonnet pepper before mincing.
• Add some diced bell peppers or carrots for extra color and flavor.
• Serve the Coconut Kasha as a side dish with grilled jerk chicken or fish for a complete Jamaican meal.
• Leftovers can be refrigerated and reheated the next day. Add a splash of coconut milk or water while reheating to maintain the creamy texture.
• Experiment with different herbs like fresh thyme or basil for added freshness.

Serving advice

Serve the Coconut Kasha as a main dish accompanied by a fresh green salad or as a side dish alongside your favorite Jamaican-inspired main course. Squeeze lime juice over the kasha just before serving to enhance the flavors.

Presentation advice

Garnish the Coconut Kasha with a sprig of fresh cilantro or parsley to add a pop of color. Serve it in a vibrant bowl or on a decorative plate to showcase the Caribbean-inspired flavors.