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Black eyed peas rice bowl with veggies in a pumpkin-ginger puree, mango-glazed fried plantain, watermelon & pickled cucumber salad.

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Serves 4 persons.

Reset Box contents:

  • 1 Pack of Parboiled Rice
  • 1 Can of Red Beans
  • 1lb Tomatoes 
  • 5 Ochroes
  • 1 Artisan Lettuce 
  • 1 Seasoning Mix Pack (Bay Leaf, Garlic, Onion, Pimentoes, Cinnamon, Thyme, Star Anise, Celery, Shadon Beni, Tonka Bean & Ginger)
  • Seasonal Veggies (Cauliflower, Zucchini, String Beans etc.)
  • 1lb Pumpkin
  • Grated Coconut/Cubes
  • 1lb Plantain 
  • 1 Slice of Melon
  • 1 Pack of Farm & Function frozen mango

Recipe Contents:

  • 2 cups black eye peas
  • 1 cup rice
  • 8 Ochroes, sliced
  • 3 tomatoes large dice
  • 1 onion, chopped
  • 6 cloves garlic minced
  • 3 pimentos
  • 1 stalk Celery chopped
  • 1 cup pureed tomato
  • 1/4 cup sweet pepper, small diced
  • 1 stick cinnamon
  • 3 Bay leaves
  • 3 star anise
  • 1 tonkabeeen grated
  • 2 sprigs thyme
  • 1 bn bandania chopped
  • 3 tbsp oil
    1. In a pot saute the onion, garlic, pimento, Celery, and whole spices until tender and fragrant. 
    2.Add the tomato puree and sweet peppers and cook for a few minutes then add the black eye peas and mix well, let this cook for about 5 mins or until peas is tender, adding water if needed to prevent sticking but not so much that it gets watery.
    3.Add the rice, thyme, half the bandania and a pinch of salt, incorporate and add 2 cups of water, bring to a boil and reduce to simmer, stir occasionally to prevent sticking. After about 15mins the rice should be tender and not grainy if not cook longer until desired texture, add water if needed. 
    4.Lastly add remaining Bandania and salt to taste. 

Selected seasonal vegetables

  • 1lb pumpkin, grated
  • 4tbsp ginger, grated
  • 1/4 cup onion diced
  • 2 tsp garlic minced
  • 1 pimento chopped
  • 1 tbsp Fennel seed
  • 3 tbsp coconut oil
  • 1 cup coconut milk

    1. In a sauce pot pour the oil and saute the onion and 3 tbsp of the ginger, add the pumpkin and cook for 5 mins stirring occasionally. 

    2.Add about 1/4 cup of water and cook for another 5 to 10 mins until the pumpkin is tender. 

    3.Add the coconut milk and simmer, salt lightly, remove from the heat and blend to a smoothe sauce. 

    4.Cut the vegetables into bite sized pieces, blanch any veggies that may require it and set aside

    5.In a pan, saute the remaining ginger, garlic pimento and Fennel seed until tender, then add the vegetables and a pinch of salt, let it cook for a few mins. 

    6.Add the pumpkin puree to the vegetables and allow the veggies to cook in it just a little and season with salt and pepper to taste

Fried plantain with mango glaze

  • 1 lb plantain, cut into slices or cubes
  • 2 tsp minced garlic
  • 1 pimento minced
  • 1 tsp thyme
  • 2 tsp Bandania, chopped
  • 1 tsp ground allspice
  • 1 tsp chilli powder
  • 2 tsp cinnamon
  • 1 cup cornmeal
  • 1 cup flour
  • 2 tbsp oil plus more for frying

Mango glaze

  • 1 cup frozen mango cubes
  • 3 star anise
    1. Grind all the seasonings and spices  together and season the cut plantain.
    2.In a pot hot the oil, mean while combine the cornmeal and flour with a little salt and derdge the plantain in this mixture and fry when the oil is ready.
    3.In a saucepan melt the mango cubes with the star anise, let this thicken a little the drizzle on the fried plantain

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