Marshallese-style Potato Stew

Ingredients

In this adaptation of Kartophilis chashushuli to Marshallese cuisine, we incorporate the unique flavors and ingredients of the Marshallese culture. The original Georgian dish is transformed by replacing some of the traditional Georgian spices with Marshallese spices, such as turmeric and chili powder. Additionally, coconut milk is added to infuse the stew with a touch of sweetness and creaminess, which is characteristic of Marshallese cuisine. We alse have the original recipe for Kartophilis chashushuli, so you can check it out.

• 4 large potatoes, peeled and cut into chunks (900g) 4 large potatoes, peeled and cut into chunks (900g)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of 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 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
3. 3.
   Add the diced bell peppers and tomatoes to the pot. Cook for 5 minutes, until the vegetables soften.
4. 4.
   Sprinkle turmeric, chili powder, paprika, salt, and black pepper over the vegetables. Stir well to coat the vegetables with the spices.
5. 5.
   Add the potato chunks to the pot and pour in the vegetable broth. Bring the mixture to a boil.
6. 6.
   Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
7. 7.
   Pour in the coconut milk and stir gently to combine. Simmer for an additional 5 minutes.
8. 8.
   Remove the pot from heat and let the stew rest for a few minutes.
9. 9.
   Serve the Marshallese-style Potato Stew hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized chunks to ensure they cook uniformly.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing easily.

Tips & Tricks

• For a spicier stew, increase the amount of chili powder according to your preference.
• Serve the Potato Stew with steamed rice or flatbread for a complete meal.
• Feel free to add other vegetables like carrots or green beans to enhance the nutritional value and add more color to the dish.
• If you prefer a thicker stew, mash some of the cooked potatoes against the side of the pot to create a creamier texture.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Marshallese-style Potato Stew in deep bowls, allowing the aroma to waft through the air. Accompany it with a side of steamed rice or warm flatbread to soak up the flavorful broth. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

To present the Marshallese-style Potato Stew beautifully, ladle it into individual bowls, ensuring each serving has a generous amount of potatoes and vegetables. Sprinkle some fresh herbs on top for an appealing touch. Serve with a side of rice or flatbread on a vibrant plate to create an enticing visual contrast.