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80th Caribbean Bowl

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Ingredients

  • 1 ½ pressedlime
  • 5 ½ tbsp olive oil
  • 400 g sweet potatoes
  • 300 g tomatoes
  • ½ onion
  • ½ papaya
  • 1 avocado
  • 2 stalks of celery
  • 6 tiger prawns ready to cook, without heads and shell
  • 4 stalks of coriander leaves
  • 1 tablespoon grated coconut
  • 150 g Greek yogurt cream
  • Salt
  • pepper
  • chili flakes
  • cumin
  • coriander
  • oregano
  • cinnamon
  • cardamom

Instructions

  • Grindfinely a little coriander in a mortar and mix with ½ teaspoon salt, pepper, 2 tablespoons lime juice and 2 ½ tablespoons olive oil.
  • Peel the sweet potatoes and cut into 1–1.
  • 5 cm cubes.
  • Pour the spice oil over the potatoes, mix and let steep for 30 minutes.
  • Wash, quarter, core and finely dice tomatoes.
  • Finely dice the onion, mix with the tomatoes, 3 tablespoons oil, salt and pepper.
  • Spread the sweet potatoes on a baking sheet lined with baking paper and bake at 220 ° C for 20 minutes.
  • Halve, core, peel the papaya & cut into 1 cm wide wedges.
  • Halve, core and finely dice the avocado.
  • Wash celery and shake or pat dry.
  • Crush cardamom, chili flakes, pepper, cumin, coriander, oregano and cinnamon in a mortar, place on top of the prawns and fry.
  • Mix the yogurt with 3 tbsp lime juice and a pinch of salt.
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Course Bowls / Fish / Seafood
Cuisine Caribbean