Caribbean Pepper Pot

I discovered this recipe on a Carnival Cruise to Mexico.   It’s different and very tasty.  Good for a cold day.  Enjoy!

2 tablespoons vegetable oil
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon red pepper powder
3 cups sliced okra
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup diced potatoes (peeled)
1 cup diced yams (peeled)
1 cup quartered and sliced plantain
6 cups chicken stock
1 cup unsweetened coconut milk

Spaetzle  (This is the fun part)
˝ lb. Flour
˝ cup water
1 egg
1-˝ teaspoons chopped fresh parsley

Garnish
2 tablespoons chopped fresh cilantro

Heat oil in Dutch oven; add onions and garlic.  Cook until tender.  Add okra, red and green peppers, potatoes, yams, and plantain.   Sauté until lightly browned.  Add stock and coconut milk; bring to a boil.   Reduce heat to low; simmer for about 2 hours or until soup thickens.  Add red pepper powder.  Season with salt and black pepper to taste. 

Meanwhile, for Spaetzle, combine flour, water, egg, and parsley to form a smooth dough.  Bring a large pot of water to a boil.  Pass dough through a spaetzle mill or colander with large holes.  Cook about 3 minutes or until cooked through.  Drain; rinse with cold water.  Add Spaetzle to soup.   Garnish with cilantro.  ~6 servings