Susumba (Gully Bean) Stew

Overlay susumber stew with yellow yam, green banana, in a white bowl with more susuber in a black saucepan in the background

Flavorful Susumba Stew, made with onion, garlic, red bell pepper, tomato, thyme cooked in coconut milk. This Susumba stew is totally delicious and so easy to prepare!

5 from 2 votes

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Course: Main Course

Cuisine: Jamaican

Keyword: gully bean stew, susumb stew

Prep Time: 30

Cook Time: 16

Servings: servings

Calories: 200kcal

Equipment

1 medium saucepan

Ingredients

2 cups susumba or turkey berries (stems removed)
1 tablespoon coconut oil
1 small onion chopped
3 cloves garlic minced
1 green onion sliced
1/4 medium red bell pepper diced
2 sprigs fresh thyme
1/4 teaspoon ground allspice
1 small tomato chopped
1 whole Scotch Bonnet pepper or 1/4 teaspoon cayenne pepper
1 cup coconut milk
1/2 cup vegetable broth or water
1/2 teaspoon salt or to taste

Instructions

Wash the susumba and add it to a saucepan. Add cold water and bring to a boil. Reduce heat to simmer for about 20 minutes or until the succumb is tender. Drain the water and discard it. Set aside the cooked susumba berries.
Heat oil in a medium saucepan on medium-high heat. Add onion, garlic, green onion, bell pepper, thyme, and allspice, and cook until the onion is soft, about 2 minutes.
Add tomatoes, susumba, coconut milk, Scotch bonnet pepper, and vegetable broth, and bring to a boil. Reduce to a simmer and cook for about 7 minutes. Crush some of the berries using a fork—season with salt to taste.

Nutrition