French Guianan Caltaboș

Ingredients

French Guianan Caltaboș differs from the original Romanian dish by incorporating local ingredients and spices from French Guiana. The traditional Romanian recipe is adapted to include flavors such as cassava, chili peppers, and local herbs, which add a unique twist to the dish. Additionally, the cooking techniques may vary slightly to accommodate the ingredients and preferences of French Guianan cuisine. We alse have the original recipe for Caltaboș, so you can check it out.

• 500g (1.1 lb) pork, diced 500g (1.1 lb) pork, diced
• 500g (1.1 lb) beef, diced 500g (1.1 lb) beef, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 chili peppers, finely chopped 2 chili peppers, finely chopped
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (235ml) coconut milk 1 cup (235ml) coconut milk
• 1 cup (200g) cassava, peeled and diced 1 cup (200g) cassava, peeled and diced
• 1 teaspoon thyme 1 teaspoon thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced pork and beef to the pot and cook until browned on all sides. Remove the meat from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the diced tomatoes, bell peppers, and chili peppers to the pot. Cook for a few minutes until the vegetables soften.
5. 5.
   Return the browned meat to the pot and pour in the beef broth and coconut milk.
6. 6.
   Add the diced cassava, thyme, and bay leaf to the pot. Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Remove the bay leaf before serving.
9. 9.
   Serve the French Guianan Caltaboș hot with rice or crusty bread.

Treat your ingredients with care...

• Cassava — Make sure to peel and dice the cassava before adding it to the dish. It adds a unique texture and flavor to the Caltaboș.

Tips & Tricks

• For a spicier version, increase the amount of chili peppers or add a dash of hot sauce.
• You can substitute the beef broth with vegetable broth for a lighter flavor.
• Serve the Caltaboș with a side of fresh salad to add a refreshing element to the meal.
• Leftovers can be stored in the refrigerator for up to three days and reheated for future meals.
• Adjust the seasoning according to your taste preferences.

Serving advice

Serve the French Guianan Caltaboș in individual bowls, garnished with fresh herbs such as cilantro or parsley. Accompany it with a side of rice or crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh herbs on top of the Caltaboș before serving. You can also serve it in a traditional French Guianan clay pot for an authentic touch.