Levi Roots' Caribbean Stew

Levi Roots' Caribbean Stew

Tuck in to Levi Roots' Carribean Stew at your Commonwealth Big Lunch.


  • 2 onions, roughly chopped
  • 2 tbsp olive oil
  • 2 sweet potatoes, peeled and cubed
  • 250g cooked black eye beans
  • 3 celery sticks, plus leaves, chopped
  • 1 carrot, peeled and finely chopped
  • 250g tinned chopped tomatoes
  • 500ml vegetable stock
  • 250ml coconut milk
  • 2 tbsp Caribbean Seasoning


In a large saucepan, heat the olive oil and fry the onion, carrot, and celery for 3-4 minutes over a medium heat until they begin to soften. 

Add the sweet potato, tinned tomatoes, coconut milk, and vegetable stock. Bring to a steady simmer and cook for 20 minutes, stirring occasionally. 

After 20 minutes, add the black eye beans and season the soup with the Caribbean Seasoning. Cook for a further 10 minutes and serve.