Martinican Stew with a Kenyan Twist

Ingredients

In this adaptation, the Martinican Stew incorporates Kenyan elements to create a unique fusion dish. The addition of coconut milk and ground peanuts adds a creamy and nutty flavor profile, which is not typically found in traditional Martinican cuisine. The use of Kenyan spices like thyme, allspice, and Scotch bonnet peppers adds a distinct and vibrant twist to the stew. These modifications create a harmonious blend of Martinican and Kenyan flavors, resulting in a truly exceptional dish. We alse have the original recipe for Kenyan Stew, 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, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon allspice 1 teaspoon allspice
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) chicken or beef broth 1 cup (240ml) chicken or beef broth
• 1/4 cup ground peanuts 1/4 cup ground peanuts
• 2 sweet potatoes, peeled and diced 2 sweet potatoes, peeled and diced
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion, minced garlic, and grated ginger to the pot. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the chicken or beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the thyme, allspice, and minced Scotch bonnet pepper. Cook for an additional minute to release the flavors.
5. 5.
   Pour in the coconut milk and chicken or beef broth. Stir in the ground peanuts.
6. 6.
   Add the diced sweet potatoes, sliced carrots, and diced bell pepper to the pot. Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 30-40 minutes, or until the meat is tender and the vegetables are cooked through.
8. 8.
   Serve the Martinican Stew with a Kenyan Twist hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ground peanuts — If you have a peanut allergy, you can substitute ground almonds or cashews for a similar nutty flavor.

Tips & Tricks

• For a spicier stew, leave the seeds in the Scotch bonnet pepper or add an extra pepper.
• Adjust the thickness of the stew by adding more or less chicken or beef broth according to your preference.
• Serve the stew with steamed rice or traditional Martinican cornmeal dumplings for a complete meal.

Serving advice

Serve the Martinican Stew with a Kenyan Twist in deep bowls, allowing the fragrant aroma to entice your senses. Garnish with fresh herbs like cilantro or parsley for an added burst of freshness.

Presentation advice

Present the Martinican Stew with a Kenyan Twist in a rustic-style bowl, showcasing the vibrant colors of the stew and the variety of vegetables. Serve with a side of steamed rice or cornmeal dumplings for an authentic touch.