Kapampangan-style Kouneli Stifado

Ingredients

In this Kapampangan adaptation of Kouneli Stifado, we incorporate local ingredients and spices to infuse the dish with the distinct flavors of Kapampangan cuisine. The addition of achuete (annatto seeds) lends a vibrant color and a touch of sweetness, while bagoong (fermented shrimp paste) adds a unique umami flavor. These additions enhance the overall taste and create a delightful fusion of Greek and Kapampangan flavors. We alse have the original recipe for Kouneli stifado, so you can check it out.

• 1.5 kg (3.3 lbs) rabbit meat, cut into serving pieces 1.5 kg (3.3 lbs) rabbit meat, cut into serving pieces
• 2 tablespoons achuete (annatto) seeds 2 tablespoons achuete (annatto) seeds
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 bay leaves 2 bay leaves
• 2 tablespoons bagoong (fermented shrimp paste) 2 tablespoons bagoong (fermented shrimp paste)
• 2 cups tomato sauce 2 cups tomato sauce
• 1 cup water 1 cup water
• 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, 6g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a small bowl, soak the achuete seeds in 1/4 cup of water for 15 minutes. Strain the liquid and set aside.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
3. 3.
   Add the rabbit meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the achuete liquid, bay leaves, bagoong, tomato sauce, and water. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the rabbit meat is tender and the flavors have melded together.
6. 6.
   Serve the Kapampangan-style Kouneli Stifado hot with steamed rice.

Treat your ingredients with care...

• Achuete (annatto) seeds — To extract the vibrant color, soak the seeds in water and strain the liquid. Adjust the amount of achuete liquid according to your desired color intensity.
• Bagoong (fermented shrimp paste) — Use a good quality bagoong for the best flavor. If unavailable, you can substitute with fish sauce, although the taste will be slightly different.

Tips & Tricks

• For a richer flavor, marinate the rabbit meat in the achuete liquid for a few hours before cooking.
• Adjust the amount of bagoong according to your taste preference. Start with a smaller amount and add more if desired.
• If you can't find rabbit meat, you can substitute with chicken or pork for a similar stew.

Serving advice

Serve the Kapampangan-style Kouneli Stifado hot with steamed rice. The flavorful sauce pairs perfectly with the fluffy rice, allowing you to enjoy every delicious bite.

Presentation advice

Garnish the Kapampangan-style Kouneli Stifado with fresh cilantro or parsley for a pop of color. Serve it in a deep bowl to showcase the rich sauce and tender rabbit meat.