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Jamaican Gumbo


2 onions, chopped

2 cups bouillon

3 sweet potatoes, cut into ½" slices

1 small head cabbage, cored and shredded

2 tablespoons minced fresh gingerroot

1-2 jalapeño chiles, seeded and minced, or to taste

1 28-ounce can Italian plum tomatoes, undrained, broken up

1 box frozen sliced okra, or 2 cups fresh, cut into ½" slices

6 tablespoons Benefiber®*

1 cup pineapple tidbits (fresh or canned)

Juice of 1 lime

¼ cup chopped cilantro or Italian parsley


Cook the onions in ½ cup of the bouillon to soften, about 5 minutes. Add the remaining bouillon, sweet potatoes, gingerroot, chiles and tomatoes. Bring to a boil, reduce the heat and simmer, covered, about 10 minutes or until the sweet potatoes are just tender. Stir in the okra and cook 10-15 minutes, until the okra is tender. Stir in the Benefiber, pineapple, lime and cilantro or parsley.

Serve over cooked brown rice or other whole grains, if desired.

Yield: 6-8 servings

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.