St. Kitts and Nevis Boutridia

Ingredients

In the St. Kitts and Nevis adaptation of Boutridia, we incorporate Caribbean flavors and ingredients to give the dish a unique twist. While the original Algerian Boutridia uses lamb or beef as the main protein, the St. Kitts and Nevis version can also include seafood, such as shrimp or fish, to reflect the Caribbean's abundant marine resources. Additionally, we introduce coconut milk to add a creamy and tropical element to the stew, enhancing the flavors and creating a richer texture. We alse have the original recipe for Boutridia, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until fragrant.
2. 2.
   Add the cubed lamb or beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, and paprika, coating the meat evenly with the spices.
4. 4.
   Add the sliced bell peppers, diced tomatoes, and sliced carrots to the pot. Stir well to combine.
5. 5.
   Pour in the coconut milk and season with salt and pepper to taste. Stir again to ensure all ingredients are well mixed.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the St. Kitts and Nevis Boutridia hot, garnished with fresh cilantro. Enjoy with fluffy rice or crusty bread.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ground cumin — For enhanced flavor, toast the cumin seeds in a dry skillet over medium heat for a few minutes before grinding them.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a finely chopped Scotch bonnet pepper.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Experiment with different vegetables such as okra or pumpkin to add a Caribbean touch to the dish.
• Marinating the meat in the spice mixture overnight will intensify the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and become even more delicious.

Serving advice

Serve the St. Kitts and Nevis Boutridia in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany the dish with fluffy white rice or crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To elevate the presentation of St. Kitts and Nevis Boutridia, sprinkle some additional chopped bell peppers and cilantro on top of the stew. Serve it alongside a vibrant tropical salad or a colorful fruit platter to add a touch of Caribbean flair to the table.