São Toméan Chairo: A Fusion of Bolivian and São Toméan Flavors

Ingredients

In this adaptation, the traditional Bolivian Chairo is transformed into a São Toméan delight by incorporating local ingredients and spices. The original recipe is enhanced with tropical flavors such as coconut milk and palm oil, which add a creamy and rich element to the soup. São Toméan spices like pimenta and malagueta peppers are used to infuse the dish with a fiery kick, giving it a unique twist that sets it apart from the original Bolivian version. We alse have the original recipe for Chairo, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 1 cup pumpkin, diced 1 cup pumpkin, diced
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 1 cup coconut milk 1 cup coconut milk
• 1 teaspoon pimenta pepper (or substitute with cayenne pepper) 1 teaspoon pimenta pepper (or substitute with cayenne pepper)
• 1 teaspoon malagueta pepper (or substitute with bird's eye chili) 1 teaspoon malagueta pepper (or substitute with bird's eye chili)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the palm oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the tomatoes, carrots, potatoes, pumpkin, and cabbage. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the coconut milk and add the pimenta pepper, malagueta pepper, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the São Toméan Chairo hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Palm oil — Make sure to use sustainably sourced palm oil to support ethical and environmentally friendly practices.
• Pimenta pepper — Adjust the amount of pepper according to your spice preference. Start with a smaller amount and add more if desired.
• Malagueta pepper — If malagueta peppers are not available, substitute with bird's eye chili for a similar level of heat.

Tips & Tricks

• For a thicker soup, mash some of the cooked vegetables before serving.
• Adjust the spiciness by adding more or less pimenta and malagueta peppers.
• Serve the Chairo with crusty bread or rice for a complete meal.
• Experiment with different vegetables based on seasonal availability.
• Make a larger batch and freeze the leftovers for a quick and delicious meal later.

Serving advice

Serve the São Toméan Chairo in deep bowls, garnished with fresh cilantro. Accompany it with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro on top of the soup just before serving. The vibrant green color of the cilantro will add a pop of freshness to the dish.