Haitian Red Bosphorus Stew

Ingredients

The Haitian adaptation of the Crveni bošpor incorporates the vibrant flavors of Haitian cuisine. The original Bosnian dish is transformed by using traditional Haitian spices, such as cloves, cinnamon, and Scotch bonnet peppers, which add a unique and fiery kick to the stew. Additionally, the Haitian version may include local ingredients like malanga or yams to enhance the dish's texture and flavor. We alse have the original recipe for Crveni bošpor, so you can check it out.

• 2 pounds (900g) beef or lamb, cut into cubes 2 pounds (900g) beef or lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 Scotch bonnet pepper, whole (optional for extra heat) 1 Scotch bonnet pepper, whole (optional for extra heat)
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef or lamb cubes to the pot and brown them on all sides.
3. 3.
   Stir in the diced red bell pepper and tomatoes, and cook for a few minutes until they soften.
4. 4.
   Add the tomato paste, paprika, ground cloves, ground cinnamon, and Scotch bonnet pepper (if using). Stir well to coat the meat and vegetables with the spices.
5. 5.
   Pour in the beef or vegetable broth, and season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 2-3 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the Scotch bonnet pepper before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Beef or lamb — For a more tender result, choose cuts of meat that are suitable for slow cooking, such as chuck roast or lamb shoulder. Trim excess fat before cubing.
• Scotch bonnet pepper — Be cautious when handling Scotch bonnet peppers as they are very spicy. Use gloves or wash hands thoroughly after handling. Adjust the amount according to your spice preference.

Tips & Tricks

• For an extra depth of flavor, marinate the meat in the spice mixture overnight before cooking.
• If you prefer a milder version, remove the seeds and membranes from the Scotch bonnet pepper before adding it to the stew.
• Serve the stew with a side of Haitian pikliz (spicy pickled vegetables) for an added burst of tanginess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Adjust the cooking time according to the desired tenderness of the meat.

Serving advice

Serve the Haitian Red Bosphorus Stew hot, accompanied by a generous portion of fluffy white rice or cornmeal. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant red color to shine through. Place a sprig of fresh parsley on top for an elegant touch. Serve with a side of rice or cornmeal neatly arranged on a separate plate.