Metemgi

Ingredients:

• 5 cloves garlic, thinly sliced
• 2 tbsp. l. olive oil
• 1 medium yellow onion, thinly sliced
• 0.5 cup chopped green onions
• 4 cups chicken broth
• 2 medium red potatoes, cut into quarters
• 1 large or 2 small sweet potatoes, peeled and diced
• 450 g cassava, peeled and diced*
• 2 ripe plantains, peeled and cut into quarters
• 2 ears of sweet corn, each cut into thirds
• Two 400g cans of coconut milk
• 3 tablespoons adobo sauce
• 1 tbsp cayenne pepper, or to taste
• 1 teaspoon ground black pepper
• 3 sprigs of fresh thyme
• 2 tbsp. cilantro
• 4 large eggs
• 150 g chopped okra

Preparation:

1. Place the garlic and oil in a medium saucepan and cook, stirring, over medium heat until the garlic begins to brown. Add the onion and green onions to the pan and cook for 2 minutes. Add the chicken broth and 2 cups of water and bring to a boil.
2. Add the potatoes and sweet potatoes. Cover and simmer for 5 minutes. Add the cassava, plantains, and corn; cover and bring to a boil. Once boiling, add the coconut milk, adobo, chili powder, black pepper, thyme, cilantro, and salt to taste. Simmer over medium heat until the corn is tender, 20–25 minutes.
3. Carefully place the shelled eggs in the pan, cover, and cook for 6 minutes. Remove the eggs and place them in a bowl of room-temperature water to cool slightly. Add the okra to the pan, cover, and reduce the heat to low.
4. Peel the eggs while they're still warm. Return the peeled eggs to the pan. Discard the thyme sprigs. Serve the stew hot.
   
   Note *
   
   Cassava (yuca) is a starchy root vegetable that is a staple crop in many countries around the world. It can be found in supermarkets or in stores specializing in Latin American, African, or Caribbean produce.