📝 About This Recipe
A comforting soul-food classic, this dish elevates the traditional Jamaican 'Bulla and Pear' snack into a hearty, warming one-pot stew. Thick, spiced ginger bulla cakes are simmered in a rich coconut milk base alongside buttery 'pear' (avocado) and tropical tubers, creating a unique balance of sweet, spicy, and savory flavors. This recipe captures the essence of rural Jamaican home cooking, offering a nostalgic taste of the islands in every spoonful.
🥗 Ingredients
The Bulla Base (Ginger Cakes)
- 2 cups All-purpose flour
- 1 cup Dark brown sugar (packed)
- 2 tablespoons Ground ginger (for that signature bite)
- 1 teaspoon Baking soda
- 2 tablespoons Molasses (for depth of color)
The Stew Base
- 2 cans Coconut milk (full fat, 13.5oz each)
- 2 cups Vegetable broth (low sodium)
- 1 pound Yellow Yam (peeled and cubed)
- 1/2 pound Pumpkin or Calabaza (peeled and diced)
- 3 stalks Scallions (crushed)
- 4 sprigs Fresh Thyme
- 1 Scotch Bonnet pepper (kept whole to avoid excess heat)
- 6-8 Pimento berries (Allspice) (crushed)
The 'Pear' and Finish
- 2 large Jamaican Avocado (Pear) (firm but ripe, sliced thick)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly ground)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). We will first bake the bulla cakes to give them the structure needed to withstand simmering in the stew.
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2
In a large bowl, whisk together the flour, brown sugar, ginger, and baking soda. Add the molasses and about 1/4 cup of water, mixing until a stiff, sticky dough forms.
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3
Drop spoonfuls of the dough onto a lined baking sheet to form 3-inch rounds. Bake for 15-18 minutes until firm. Set aside to cool; once cool, cut them into quarters.
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4
In a large heavy-bottomed pot or Dutch oven, combine the coconut milk and vegetable broth over medium-high heat.
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5
Add the crushed pimento berries, scallions, and thyme sprigs to the liquid. Bring to a gentle boil to infuse the flavors.
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6
Add the cubed yellow yam and pumpkin to the pot. Reduce heat to medium, cover, and simmer for 15-20 minutes until the vegetables are tender but not mushy.
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7
Carefully place the whole Scotch Bonnet pepper into the liquid. Ensure it does not burst if you prefer a mild stew.
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8
Gently fold the quartered bulla cakes into the stew. Let them simmer for 5-7 minutes; they will absorb the coconut milk and thicken the gravy naturally.
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9
Season the stew with salt and black pepper. Taste the gravy—it should be creamy, gingery, and slightly sweet.
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10
Just before serving, turn off the heat. Gently place the thick slices of 'pear' (avocado) on top of the stew. Do not stir vigorously, as you want the avocado to remain intact.
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11
Cover the pot for 2 minutes to allow the avocado to warm through from the residual steam.
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12
Ladle the thick stew into deep bowls, ensuring everyone gets several pieces of bulla, yam, and a generous slice of pear.
💡 Chef's Tips
Use 'Old Fashioned' Bulla if you can find it at a Caribbean bakery to save time on baking. Be very careful not to break the Scotch Bonnet pepper unless you want extreme heat throughout the dish. If the stew becomes too thick, add a splash of warm water or more coconut milk to reach your desired consistency. Jamaican 'pears' are larger and less oily than Hass avocados; if using Hass, add them at the very last second so they don't melt. For a deeper flavor, sauté the scallions and ginger in a little coconut oil before adding the liquids.
🍽️ Serving Suggestions
Serve with a tall glass of ice-cold Jamaican Carrot Juice or Sorrel. A side of fried ripe plantains adds a lovely caramelized sweetness to the meal. Pair with a crisp cabbage and carrot slaw to provide a fresh crunch against the soft stew. Enjoy as a heavy breakfast or a comforting weekend lunch.