Kansiye Basque-Style Stew

Ingredients

In the original Malian Kansiye, the stew is typically made with lamb or beef, while the Basque version often uses pork or chicken. Additionally, the Basque cuisine incorporates ingredients like bell peppers, tomatoes, and paprika, which are not commonly found in traditional Malian dishes. The spices used in the Basque version also differ, with the addition of paprika and other aromatic herbs. The fusion of these two cuisines creates a unique and flavorful dish that combines the best of both worlds. We alse have the original recipe for Kansiye, so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the pork shoulder and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced bell peppers and tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the browned pork to the pot and add the paprika, ground ginger, ground cumin, dried thyme, and bay leaf. Stir well to coat the meat and vegetables with the spices.
5. 5.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed. Serve the Kansiye Basque-Style Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pork shoulder — For a more tender result, marinate the pork shoulder in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• Paprika — Choose a high-quality smoked paprika to enhance the smoky flavor of the stew.
• Fresh parsley — Add the parsley just before serving to preserve its vibrant color and fresh taste.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• Serve the stew with crusty bread or Basque-style cornbread to soak up the flavorful broth.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Feel free to add other vegetables like carrots or potatoes for added texture and flavor.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the simmering stew until thickened.

Serving advice

Serve the Kansiye Basque-Style Stew in deep bowls, allowing the rich broth to surround the tender pork and vegetables. Accompany it with a side of crusty bread or Basque-style cornbread for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or clay pots to enhance the traditional Basque feel of the dish.