Reggae Gumbo - cooking recipe

Ingredients

1 lb boneless pork tenderloin, cut into 1-inch cubes
1 teaspoon canola oil
2 cups sliced mushrooms
1 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped celery
1 (28 ounce) can tomatoes, undrained, cut up
1 (5 1/2 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon grated gingerroot
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 cup peeled cubed sweet potato
1 cup sliced okra or 1 cup zucchini
1/4 cup chopped fresh coriander

Preparation

Heat oil in a large saucepan over medium-high heat; add pork cubes and cook until browned, about 8-10 minutes; add mushrooms, onions, garlic and celery; cook and stir until vegetables are tender, about five minutes.
Stir in tomatoes, tomato paste, cumin, ginger root, oregano, salt, pepper and crushed red pepper flakes; bring to a boil.
Reduce heat to medium-low; cover and simmer for 45 minutes, stirring occasionally.
Stir in sweet potatoes and okra or zucchini; cover and simmer another 30-35 minutes, until pork and potatoes are very tender; stir in coriander during last five minutes of cooking time.
Remove from heat and serve.