French Guianan Huesenziwwi

Ingredients

In the adaptation of Huesenziwwi to French Guianan cuisine, we incorporate local ingredients and flavors to enhance the dish. Instead of using traditional Swiss herbs, we infuse the stew with local herbs like basil, thyme, and parsley. Additionally, we replace the traditional flour used for thickening with cassava flour, a staple in French Guianan cuisine. These modifications add a distinct tropical twist to the dish, making it a true representation of the flavors of French Guiana. We alse have the original recipe for Huesenziwwi, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 sprigs of fresh basil, chopped 2 sprigs of fresh basil, chopped
• 2 sprigs of fresh thyme, leaves only 2 sprigs of fresh thyme, leaves only
• 2 sprigs of fresh parsley, chopped 2 sprigs of fresh parsley, chopped
• 2 bay leaves 2 bay leaves
• 2 tablespoons cassava flour 2 tablespoons cassava flour
• 500ml (2 cups) chicken or beef broth 500ml (2 cups) chicken or beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add the chicken or beef pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced bell pepper, tomatoes, basil, thyme, parsley, and bay leaves. Cook for a few minutes until the vegetables are slightly softened.
5. 5.
   Sprinkle the cassava flour over the ingredients in the pot and stir well to coat everything evenly.
6. 6.
   Gradually pour in the chicken or beef broth, stirring constantly to avoid lumps.
7. 7.
   Bring the stew to a simmer, then reduce the heat to low and cover the pot. Let it cook for about 1 hour, or until the meat is tender and the flavors have melded together.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the French Guianan Huesenziwwi hot with rice or cassava bread.

Treat your ingredients with care...

• Cassava flour — Cassava flour is used as a thickening agent in this recipe. If you cannot find cassava flour, you can substitute it with tapioca flour or arrowroot powder.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a dash of hot sauce to the stew.
• If you prefer a thicker consistency, you can increase the amount of cassava flour in the recipe.
• Allow the stew to simmer on low heat for a longer time to enhance the flavors even more.

Serving advice

Serve the French Guianan Huesenziwwi in deep bowls, accompanied by steamed rice or freshly baked cassava bread. Garnish with fresh herbs, such as parsley or basil, for an extra touch of freshness.

Presentation advice

To enhance the presentation of the French Guianan Huesenziwwi, sprinkle some chopped fresh herbs on top of the stew before serving. You can also serve it in traditional French Guianan pottery for an authentic touch.