Turks and Caicos Island Style Patatato

Ingredients

In the original Greek version of Patatato, lamb is the main protein used, while in the adaptation for the cuisine of the Turks and Caicos Islands, beef is used instead. Additionally, the spices and flavor profile have been adjusted to incorporate Caribbean flavors, such as allspice and Scotch bonnet pepper, to give the dish a distinct island taste. We alse have the original recipe for Patatato, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 large sweet potatoes, peeled and cubed 2 large sweet potatoes, peeled and cubed
• 1 tablespoon cornstarch (optional, for thickening) 1 tablespoon cornstarch (optional, for thickening)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the beef stew meat to the pot and brown on all sides.
3. 3.
   Sprinkle the allspice, dried thyme, paprika, black pepper, and salt over the beef. Stir well to coat the meat with the spices.
4. 4.
   Add the minced Scotch bonnet pepper, beef broth, and coconut milk to the pot. Stir to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, or until the beef is tender.
6. 6.
   Add the cubed sweet potatoes to the pot and continue to simmer for an additional 30 minutes, or until the sweet potatoes are cooked through and tender.
7. 7.
   If desired, mix the cornstarch with a small amount of water to create a slurry. Stir the slurry into the stew to thicken the sauce.
8. 8.
   Remove the pot from the heat and let it rest for a few minutes.
9. 9.
   Serve the Turks and Caicos Island Style Patatato hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef, such as chuck or round, and cut it into evenly sized cubes to ensure even cooking.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the Scotch bonnet pepper. Adjust the amount according to your spice preference.
• If you prefer a thicker sauce, mix cornstarch with water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Turks and Caicos Island Style Patatato with steamed white rice or cornbread to soak up the flavorful sauce. Add a side of Caribbean-style coleslaw or a fresh green salad for a complete meal.

Presentation advice

Garnish the Patatato with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a large plate to showcase the vibrant colors of the beef and sweet potatoes.