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   Friday, October 23, 2020 

Vote for your Country in the Battle of the Islands! Seasonal Vegetables in Sweet and Sour Sauce



Preparation Time: 10 minutes
Serves: 4


  • 4 1⁄4 Cups water
  • 1 Teaspoon salt
  • 1⁄2 Pound irish potatoes, peeled and cubed
  • 1 Pound broccoli florets
  • 1 Pound cauliflower florets
  • 1⁄4 Pound string beans, cut diagonally
  • 1⁄4 Pound carrots, thinly sliced
  • 1 Cup grace tomato ketchup
  • 4 Ounces tomatoes , diced
  • 2 Teaspoons granulated sugar
  • 1⁄2 Teaspoon turmeric
  • 1⁄2 Teaspoon paprika
  • 2 Tablespoons Grace Vegetable Oil
  • 2 Teaspoons garlic, minced
  • 1 Medium onion, chopped
  • 1 Teaspoon grace caribbean traditions vegetable seasoning
  • 2 Ounces sweet pepper, julienne
  • 2 Teaspoons grace vinegar
  • 1 Tablespoon cornstarch
  • 1 Can grace red kidney beans in brine
  • 1 Cup grace pineapple slices, cut in chunks


  1. In a large pot add 1 litre (4 cups) water and salt and bring to a boil; add cubed Irish potatoes and cook for five minutes; add broccoli florets, cauliflower florets, cut string beans and carrot slices and allow to cook for an additional three (3) minutes. Drain and set aside.

  2. In a bowl add GRACE TOMATO KETCHUP, diced tomatoes, sugar, turmeric and paprika, mix well.

  3. In a saucepan heat GRACE VEGETABLE OIL, add minced garlic and chopped onion and sauté for 2 minutes.

  4. Add drained vegetables, GRACE CARIBBEAN TRADITIONS VEGETABLE SEASONING and sweet pepper to the mixture, cook for another minute. Add GRACE VINEGAR, dissolve cornstarch in remaining (60 ml) 1/4 cup water and stir in.

  5. Gently fold in GRACE RED KIDNEY BEANS IN BRINE and GRACE PINEAPPLE SLICES and heat through for 2 minutes.

Excellent Main Dish for Vegetarians


Serve with your favourite local starch


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