Caribbean Vegetables in a Mustard, Coconut, and Rum Sauce

Page 165

Cuisine: Caribbean | Course Type: Main Courses

(1 review)

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Recipe Reviews

This had the strangest consistency. After I added the spices and the stock it got very gummy, like egg whites. It was so unappealing I couldn't even eat it. I followed the steps exactly so I don't know what I could have done wrong.

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