Gufong Soul Stew

Ingredients

In this adaptation, the original Vanuatuan Gufong dish is transformed into a Soul food-inspired stew. The traditional ingredients of Gufong are combined with the flavors and techniques of Soul food to create a unique fusion. The addition of Southern spices, root vegetables, and tropical fruits gives the stew a distinct Soul food twist while still maintaining the essence of Vanuatuan cuisine. We alse have the original recipe for Gufong, so you can check it out.

• 2 lbs (900g) chicken or beef, cut into chunks 2 lbs (900g) chicken or beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon oregano 1 teaspoon oregano
• 2 bay leaves 2 bay leaves
• 2 cups (470ml) chicken or beef broth 2 cups (470ml) chicken or beef broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 sweet potatoes, peeled and cubed 2 sweet potatoes, peeled and cubed
• 2 plantains, sliced 2 plantains, sliced
• 1 cup (150g) pineapple chunks 1 cup (150g) pineapple chunks
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add the chicken or beef chunks to the pot and brown them on all sides.
4. 4.
   Sprinkle the paprika, cayenne pepper, thyme, and oregano over the meat and stir well to coat.
5. 5.
   Pour in the chicken or beef broth and coconut milk, and add the bay leaves.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
7. 7.
   Add the sweet potatoes, plantains, and pineapple chunks to the pot.
8. 8.
   Continue simmering for an additional 20-25 minutes, or until the meat is tender and the vegetables are cooked through.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove the bay leaves before serving.

Treat your ingredients with care...

• Sweet potatoes — Make sure to cut the sweet potatoes into evenly sized cubes to ensure they cook evenly.
• Plantains — Choose ripe plantains with yellow skin for a slightly sweet flavor. If you prefer a firmer texture, opt for green plantains.
• Pineapple chunks — Fresh pineapple can be used instead of canned, but make sure to remove the core and cut it into bite-sized pieces.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the stew.
• Serve the Gufong Soul Stew with a side of cornbread or rice to soak up the flavorful broth.
• Feel free to customize the stew by adding additional vegetables such as bell peppers or okra.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.

Serving advice

Serve the Gufong Soul Stew hot in deep bowls, garnished with fresh herbs such as cilantro or parsley. Accompany it with a side of cornbread or fluffy white rice to complete the meal.

Presentation advice

To enhance the presentation, place a pineapple slice on top of each bowl of stew and sprinkle some chopped fresh herbs over it. The vibrant colors of the stew and the added pineapple slice will make for an inviting and appetizing presentation.