Harcsapaprikás with Seswaa: A Fusion of Hungarian and Botswana Flavors

Ingredients

In the original Hungarian dish, Harcsapaprikás, the catfish is the star ingredient, cooked in a paprika-infused sauce. However, in this fusion recipe, we have incorporated the Botswana dish Seswaa, which is traditionally made with slow-cooked shredded meat. This addition adds a smoky and rich flavor to the dish, creating a unique blend of Hungarian and Botswana cuisines. We alse have the original recipe for Harcsapaprikás, so you can check it out.

• 500g (1.1 lb) catfish fillets 500g (1.1 lb) catfish fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Seswaa (Botswana shredded meat) for serving Seswaa (Botswana shredded meat) for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Sprinkle the Hungarian paprika and smoked paprika over the onions and garlic, stirring well to coat them evenly.
3. 3.
   Add the diced tomatoes and fish or vegetable broth to the pot. Stir everything together and bring the mixture to a simmer.
4. 4.
   Gently place the catfish fillets into the pot, ensuring they are fully submerged in the sauce. Season with salt and pepper to taste.
5. 5.
   Cover the pot and let the stew simmer for about 20-25 minutes, or until the catfish is cooked through and flakes easily with a fork.
6. 6.
   While the stew is simmering, prepare the Seswaa by slow-cooking shredded meat until tender and flavorful.
7. 7.
   Serve the Harcsapaprikás with Seswaa by placing a generous portion of the catfish stew on a plate and topping it with a serving of Seswaa. Enjoy the fusion of flavors!

Treat your ingredients with care...

• Catfish — Ensure that the catfish fillets are fresh and free from any unpleasant odor. If catfish is not available, you can substitute it with another firm white fish such as tilapia or cod.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the stew.
• Serve the Harcsapaprikás with Seswaa with a side of crusty bread or rice to soak up the delicious sauce.
• Adjust the amount of Hungarian paprika according to your spice preference. Add more for a bolder flavor or reduce it for a milder taste.
• To save time, you can use pre-shredded meat for the Seswaa or substitute it with pulled pork or beef.

Serving advice

Serve the Harcsapaprikás with Seswaa hot, garnished with fresh parsley or cilantro. Accompany it with a side of Seswaa and your choice of bread or rice.

Presentation advice

Present the Harcsapaprikás with Seswaa in a deep serving dish, allowing the vibrant colors of the stew to shine through. Garnish with a sprinkle of paprika and a sprig of fresh herbs for an appealing presentation.