Namibian-style Pork and Rice Stew

Ingredients

In this Namibian adaptation, the traditional Cuban Arroz de Matanzas is transformed into a hearty stew by incorporating Namibian flavors and ingredients. The original dish typically includes ingredients like chorizo, bell peppers, and tomatoes, which are replaced with local Namibian vegetables such as butternut squash and spinach. The spices are also adjusted to include Namibian favorites like coriander and paprika, giving the stew a distinct flavor profile that reflects the culinary traditions of Namibia. We alse have the original recipe for Arroz de matanzas, so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 butternut squash, peeled and cubed 1 butternut squash, peeled and cubed
• 2 cups spinach leaves 2 cups spinach leaves
• 4 cups chicken broth 4 cups chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked white rice, for serving Cooked white rice, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the ground coriander, cumin, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned pork to the pot and add the cubed butternut squash and spinach leaves. Pour in the chicken broth and season with salt and pepper.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the pork is tender and the flavors have melded together.
6. 6.
   Serve the Namibian-style Pork and Rice Stew over cooked white rice. Garnish with fresh cilantro for added freshness and flavor.

Treat your ingredients with care...

• Butternut squash — Make sure to peel and cube the butternut squash before adding it to the stew. This will ensure even cooking and a tender texture.
• Spinach leaves — Rinse the spinach leaves thoroughly and remove any tough stems before adding them to the stew. This will prevent any bitterness in the final dish.

Tips & Tricks

• For an extra burst of flavor, marinate the pork cubes in a mixture of Namibian spices and olive oil for a few hours before cooking.
• If you prefer a spicier stew, add a pinch of chili flakes or a chopped chili pepper to the pot.
• Feel free to customize the vegetables in the stew based on what is available and in season in Namibia.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Serve the stew with a side of Namibian-style cornmeal porridge (mahangu) for a complete and authentic Namibian dining experience.

Serving advice

Serve the Namibian-style Pork and Rice Stew hot over a bed of fluffy white rice. Garnish with fresh cilantro for added freshness and color. This hearty stew is perfect for a cozy family dinner or for entertaining guests with a taste of Namibian cuisine.

Presentation advice

Present the Namibian-style Pork and Rice Stew in a large serving bowl, allowing the vibrant colors of the butternut squash and spinach to shine through. Place a generous scoop of fluffy white rice in the center of each plate and ladle the stew around it. Garnish with a sprig of fresh cilantro for an elegant touch.