80th Caribbean Bowl
Ingrediënten
- 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
Instructies
- 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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