Sister Fire's I-tal Rundown [Pumpkin and Carrots]

Sister Fire runs a delightful open-air "garden of eating" above the beach at Fairy Hill.

6 cups coconut milk
1 pound pumpkin, peeled and cubed
6 carrots, finely sliced
5 pimento (allspice) berries
3 garlic cloves, minced
3 scallions, chopped
2 thyme sprigs
2 to 3 cups water
5 annatto seeds
1/2 Scotch bonnet pepper
1/2 medium tomato, diced

Pour the coconut milk into a dutch oven, and at a low simmer reduce it by half. Add the pumpkin, carrots, pimento, garlic, scallions, and thyme. Add just enough water to simmer the vegetables without burning them. When the vegetables are almost tender, add the annatto, Scotch bonnet pepper, and the tomato and simmer about 10 minutes more before serving. Serves 8

Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy