Rastafarian Veggie Chunks

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Rastafarian heritage is marked by a celebration of African ancestry and behaviour based on teachings of the Bible and a belief in a natural relationship between man and the environment.

Most Rastafarians have a distinct manner of dress (Rasta colours, dreadlocks, loose-fitting clothes, African print) and speech. They emphasize the use of natural, ital foods and many are vegetarians. Most do not drink alcohol or pork is considered unclean.

Rastas embrace a simple, easy-going, natural lifestyle. Check out this Rastafarian Veggie Chunks recipe today.

Rastafarian Veggie Chunks Recipe

Rastafarian Veggie Chunks Recipe



  • One medium-sized dutch pot with a lid

  • Stove


  • 1 8oz bag of Veggie Chunks

  • 2 small-sized carrots (chopped up)

  • 1 stack of escallion (chopped fine)

  • 1 large onion (chopped up)

  • 4 garlic cloves (mashed up)

  • 1/2 of scotch bonnet pepper (ripe and red)

  • 1/2 of scotch bonnet pepper (ripe and green)

  • 1 medium-sized Irish potato

  • 1 tsp pimento (whole - do not crush)

  • Thyme in a bunch (make in a bundle by tying them together about the width of a nickel)

  • 1 1/2 tbsp sea salt or no salt to make it ital

  • 1 tbsp curry powder

  • 1/2 cup coconut milk

  • 1/2 cup coconut oil




Soak the chucks in water and cover it for 10-15 minutes. After that, drain off the water.
Peel, wash and dice all the vegetables.
Put to heat a dutch pot on low with a dash of coconut oil.
After one minute, add the garlic and curry powder.
After 20 seconds of burning the curry, add the coconut oil, more coconut oil that allows the vegetables to cook and not burn. Keep adding coconut oil if needed.
Add the onions.
Now set the stove to medium-heat. Stir-fry all the ingredients for one minute.
Next, add the soaked chunks. Continue to stir-fry until the veggie chucks are soaked with curry and seasoning.
Now add the water, and then coconut milk.
Put the red and green Scotch Bonnet Peppers in a pot whole. Stir in then put the pot's lid on to completely seal the pot
Allow to cook for 20 minutes on medium-low flame.
Add the tomatoes, diced Irish and sweet potatoes, and carrots.
Stir in, allow to simmer for 10 minutes more on low flame.
Total time to cook is 35 minutes.
Serve with white rice.
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