Salvadoran Kaukau Stew

Ingredients

While the original Papua New Guinean Kaukau is a sweet potato-based dish, the Salvadoran adaptation takes a different approach. The Salvadoran Kaukau stew incorporates a wider variety of ingredients, including coconut milk, annatto, and a blend of aromatic spices. Additionally, the original dish is typically vegetarian, while the Salvadoran version often includes meat, such as pork or chicken, for added richness and flavor. We alse have the original recipe for Kaukau, so you can check it out.

• 2 lbs (900g) pork shoulder, cubed 2 lbs (900g) pork shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon annatto powder 1 teaspoon annatto powder
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 large sweet potatoes, peeled and cubed 2 large sweet potatoes, peeled and cubed
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 2 yuca roots, peeled and cut into chunks 2 yuca roots, peeled and cut into chunks
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the pork cubes and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the ground cumin, ground coriander, paprika, dried oregano, and annatto powder to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Return the browned pork to the pot and pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the pork is tender.
5. 5.
   Add the cubed sweet potatoes, sliced plantains, and yuca chunks to the pot. Continue simmering for an additional 30 minutes, or until all the vegetables are cooked through and tender.
6. 6.
   Season the stew with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Sweet potatoes — Make sure to peel and cube the sweet potatoes evenly to ensure they cook uniformly.
• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If you prefer a firmer texture, opt for slightly green plantains.
• Yuca — When peeling yuca, remove the tough outer skin and the fibrous core before cutting it into chunks.

Tips & Tricks

• For a spicier kick, add a diced jalapeño or serrano pepper to the stew.
• If you prefer a thicker stew, mash some of the cooked sweet potatoes and yuca chunks with a fork before serving.
• Serve the Kaukau stew with warm corn tortillas or Salvadoran rice for a complete meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Feel free to customize the stew by adding other vegetables such as carrots or green beans.

Serving advice

Serve the Salvadoran Kaukau stew hot in individual bowls, garnished with fresh cilantro. Accompany it with warm corn tortillas or a side of Salvadoran rice for a satisfying and complete meal.

Presentation advice

To enhance the presentation, place a few slices of plantain on top of the stew and sprinkle some chopped cilantro for a pop of color. Serve the stew in colorful ceramic bowls to showcase the vibrant colors of the ingredients.