Liechtensteiner Daraba

Ingredients

In the adaptation of Daraba to Liechtensteiner cuisine, we incorporate some traditional Liechtensteiner ingredients and flavors. The original Chadian dish is typically made with ingredients such as lamb, okra, tomatoes, and various spices. In the Liechtensteiner version, we substitute lamb with pork, as it is a more commonly consumed meat in Liechtenstein. Additionally, we add Liechtensteiner spices such as caraway and marjoram to enhance the flavor profile and give it a unique twist. We alse have the original recipe for Daraba, so you can check it out.

• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250g (9 oz) okra, trimmed and sliced 250g (9 oz) okra, trimmed and sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the pork cubes and cook until browned on all sides. Remove the pork 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 red and green bell peppers to the pot and cook for a few minutes until they start to soften.
5. 5.
   Stir in the tomato paste, caraway seeds, marjoram, and paprika. Cook for another minute to release the flavors.
6. 6.
   Return the browned pork to the pot and mix well with the spices and vegetables.
7. 7.
   Pour in the canned diced tomatoes and their juices. Add salt and pepper to taste.
8. 8.
   Cover the pot and let the mixture simmer for about 1 hour, or until the pork is tender.
9. 9.
   Add the sliced okra to the pot and cook for an additional 15 minutes, or until the okra is cooked through.
10. 10.
    Adjust the seasoning if needed.
11. 11.
    Serve the Liechtensteiner Daraba hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Okra — Make sure to trim the okra and slice it before adding it to the dish. This will help it cook evenly and prevent it from becoming slimy.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of cayenne pepper or chili flakes to the dish.
• Serve the Liechtensteiner Daraba with crusty bread or rice to soak up the delicious sauce.
• For a vegetarian version, you can substitute the pork with tofu or tempeh and adjust the cooking time accordingly.
• Feel free to add other vegetables such as zucchini or eggplant to the dish for added variety.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Liechtensteiner Daraba is best served hot, straight from the pot. Garnish each serving with freshly chopped parsley to add a pop of color and freshness. Serve it with a side of crusty bread or steamed rice to soak up the flavorful sauce.

Presentation advice

To present the Liechtensteiner Daraba beautifully, ladle the dish into individual serving bowls. Arrange the pork, vegetables, and sauce in an appealing manner. Sprinkle some fresh parsley on top for an added touch of green. Serve with a side of bread or rice on a separate plate to complete the presentation.