Lime Swank and Metemgee

Ingredients

5 cloves garlic, sliced

2 tablespoons olive oil

1 medium yellow onion, sliced

1/2 cup sliced scallions

4 cups chicken broth

2 medium red-skinned potatoes, quartered

1 large or 2 small sweet potatoes, peeled and cubed

1 pound cassava (yuca), peeled and cubed

2 ripe plantains, peeled and quartered

2 ears sweet corn, cut into thirds

Two 13 1/2-ounce cans coconut milk

3 tablespoons adobo

1 tablespoon chile powder, such as cayenne, or to taste

1 teaspoon ground black pepper

3 sprigs fresh thyme

2 tablespoons cilantro

Salt

4 large eggs

5 ounces okra, trimmed

Directions

1. Place the garlic and oil in a medium pot and cook, stirring, over medium heat until the garlic begins to turn golden. Add the onion and scallions to the pot and cook for 2 minutes. Add the chicken broth and 2 cups of water and bring to a boil.

2. Add the red-skinned and sweet potatoes. Cover and boil for 5 minutes. Add the cassava, plantains and corn; cover and bring to a boil. Once boiling, add the coconut milk, adobo, chile powder, black pepper, thyme, cilantro and salt to taste. Simmer over medium heat until the corn is cooked, 20 to 25 minutes.
3. Gently place the eggs in the shell into the pot, cover and simmer for 6 minutes. Remove the eggs and place in a bowl of room-temperature water to cool slightly. Sprinkle the okra on top of the stew, cover the pot and reduce the heat to low. Peel the eggs while still warm. Add the peeled eggs back to the pot. Discard the thyme sprigs. Serve hot. (FoodNetwork)

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LIME SWANK

INGREDIENTS

• 8 cups water
• 20 key limes or 10 – 12 regular limes
• 1-2 lemons (if you have them handy)
• ¼ – ½ cup brown sugar (add to suit your taste)
• 1 tsp mixed essence or vanilla essence

INSTRUCTIONS

1. Fill a pitcher with 8 cups cold water.
2. Squeeze the juice out of key limes or regular limes into a measuring cup. If limes feel a little hard put them in the microwave for 15 seconds at a time, this will allow the juices to flow and make it easier to squeeze. Remove seeds and add juice to water.
3. Add sugar and stir until it dissolves. I like using sugar in the raw, but you can use any type of sugar you have on hand.
4. Add mixed essence or vanilla essence and stir.
5. Slice any leftover limes or lemons and place in pitcher.
6. Refrigerate until chilled as this tastes best when cold. (Alicaspepperpot)