Chukchi-style Maccu

Ingredients

Chukchi-style Maccu differs from the original Italian Maccu in terms of ingredients and flavor profile. While the Italian version primarily uses fava beans, Chukchi-style Maccu incorporates locally available beans such as kidney beans or black beans. Additionally, Chukchi cuisine emphasizes the use of root vegetables and aromatic herbs, which add a distinct Arctic touch to the dish. We alse have the original recipe for Maccu, so you can check it out.

• 2 cups (400g) kidney beans, soaked overnight 2 cups (400g) kidney beans, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 parsnips, sliced 2 parsnips, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 56g, 6g
• Protein: 14g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked kidney beans.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
4. 4.
   Add the diced carrots, cubed potatoes, and sliced parsnips to the pot. Cook for 5 minutes, stirring occasionally.
5. 5.
   Add the soaked kidney beans, smoked paprika, cayenne pepper, dried thyme, and bay leaf to the pot. Stir well to combine.
6. 6.
   Pour enough water into the pot to cover the ingredients. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans and vegetables are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the bay leaf from the pot.
9. 9.
   Serve the Chukchi-style Maccu hot, garnished with fresh parsley.

Treat your ingredients with care...

• Kidney beans — Make sure to soak the kidney beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a smokier flavor, you can add a few drops of liquid smoke to the dish.
• Adjust the spiciness by increasing or decreasing the amount of cayenne pepper.
• Serve the Chukchi-style Maccu with a dollop of sour cream or yogurt for added creaminess.
• This dish tastes even better the next day, as the flavors have time to meld together.
• Experiment with different root vegetables such as turnips or rutabagas for a variation in flavors.

Serving advice

Serve the Chukchi-style Maccu as a main course, accompanied by crusty bread or steamed rice. It can also be enjoyed as a side dish alongside grilled meats or fish.

Presentation advice

Garnish the Chukchi-style Maccu with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or traditional Chukchi-style wooden bowls for an authentic touch.