Eswatini-style Hearty Stew with Local Meats and Vegetables

Ingredients

This adaptation of the Catalan dish Escudella i carn d'olla incorporates the flavors and ingredients of Eswatini. While the original dish features a variety of meats and vegetables, the Eswatini-style stew specifically uses local meats like beef, lamb, and pork, which are readily available in Eswatini. Additionally, the spices and herbs used in the stew are influenced by Eswatini's culinary traditions, adding a unique flavor profile to the dish. We alse have the original recipe for Escudella i carn d'olla, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 2 onions, chopped 2 onions, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1/4 small cabbage, shredded 1/4 small cabbage, shredded
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 45g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the onions and garlic, and sauté until they turn translucent.
2. 2.
   Add the beef, lamb, and pork to the pot, and cook until browned on all sides.
3. 3.
   Stir in the carrots, potatoes, cabbage, and tomatoes. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the bay leaves, ground coriander, ground cumin, paprika, salt, and pepper. Mix well to coat the ingredients with the spices.
5. 5.
   Pour enough water into the pot to cover all the ingredients. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the meats are tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef, lamb, and pork — For tender meat, choose cuts that are suitable for slow cooking, such as chuck roast or shoulder cuts. Trim excess fat before cubing.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and becomes tender.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of red wine to the stew during the cooking process.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.

Serving advice

Serve the Eswatini-style stew in deep bowls, accompanied by crusty bread or steamed rice. It pairs well with a side of pickled vegetables or a fresh green salad.

Presentation advice

Garnish each serving of the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional feel of the dish.