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Heat up your Valentine’s with this spicy Carribean Seafood Stew that sets fire to your palate–and your passions. The rich flavors inspired from Jamaica are beautifully contrasted by the tart, dank overtones of Aloha Humboldt’s Golden Lemons.

This pairing was designed by Khara Pechtes, Founder of Food Flower Future, and Linsey Jones, CEO of Aloha Humboldt. Recipe created by Chef Kimberly Kamish-King.




Plantain Dumpling & Seafood Stew

Yield: 2-3 servings
Time: 60 minutes

3 ripe plantains (medium size)
2 lobster tail 8oz (or 1 lb prawns or other seafood)
1 can of El Pato hot tomato sauce
1 yellow onion
1 cup white rice
6 cloves garlic
1 scotch bonnet pepper or habanero
2 radishes
1 orange (juiced)
2 cups water at room temperature
1 tsp salt
1 tsp pepper
½ tsp ginger
2 tbsp garlic powder
1½  tbsp oregano
2 tsp cumin
2 tbsp olive oil
1 tbsp parsley
cilantro for garnish


Cut plantains into chunks & steam for about 8 minutes. You want them to be soft, not mushy, still slightly firm. Once steamed, set aside to cool.

Clean & cut lobster (or seafood) & squeeze juice of 1 orange, pour over and set aside.

Slice & dice onion, garlic and scotch bonnet or habanero pepper (remove seeds based on your preference of heat).

Mash steamed plantain with a fork, form into small round balls and set aside in a bowl. (If the plantains are not holding, sprinkle a little flour to absorb moisture and make molding easier.)

Set a medium-size skilled on low to medium heat, drizzle 1 tbsp olive oil & saute lobster for 3-5 minutes. Add ½ tsp salt and ½ tsp pepper. Remove from skillet and set aside.

In the same skillet, drizzle 1 tbsp olive oil, and sauté onions, garlic and scotch bonnet/habanero for about 2 minutes.

Add 8oz can El Pato hot tomato sauce and stir. Then add 2 cups water and stir. Next, add salt, black pepper, ginger, garlic powder, oregano, cumin, parsley, and stir. Simmer on low heat.

Add plantain dumplings back into the skillet, cover and cook for 5 minutes. Gently move the dumplings around to ensure they’re fully getting covered in tomato sauce.

Remove lid, add lobster/shrimp back to skillet, cook another 3 minutes on low heat.

Serve over rice, garnish with cilantro, sliced radishes and a squeeze of citrus.



Uplifting yet relaxing, Golden Lemons is a perfect strain to enjoy with a friend over a meal because it’s versatile and pairs well with a variety of both citrus and savory flavors. 

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