Caribbean Vegetables in a Mustard, Coconut, and Rum Sauce

From World Food Cafe

Cookbook

Author(s): Chris Caldicott, Carolyn Caldicott, Carolyn Caldicott, Chris Caldicott, James Merrell

Page 165

Cuisine: Caribbean

Course: Main Courses

Reviews

1 reviews, average rating 1.0 / 5

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onepotkitchen

15 years ago

★ ★ ★ ★ ★ 1/5

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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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