Moka alla Pugliese

Ingredients

In the original Mauritian Moka, the dish typically includes fish or seafood as the main protein. However, in the Apulian adaptation, beef is used instead to cater to the preferences and availability of ingredients in the region. Additionally, the Apulian version incorporates traditional Apulian herbs and spices, such as oregano and red pepper flakes, to enhance the flavors and give it a distinct Apulian touch. We alse have the original recipe for Moka, so you can check it out.

• 500g (1.1 lb) beef, cut into chunks 500g (1.1 lb) beef, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the beef chunks and cook until browned on all sides.
4. 4.
   Stir in the crushed tomatoes, tomato paste, dried oregano, and red pepper flakes.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Moka alla Pugliese hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results in this recipe. Trim any excess fat before cooking to ensure a leaner dish.

Tips & Tricks

• For an extra burst of flavor, marinate the beef chunks in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• Serve Moka alla Pugliese with crusty bread or polenta to soak up the delicious sauce.
• If you prefer a spicier dish, increase the amount of red pepper flakes according to your taste preference.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Moka alla Pugliese is best served hot, straight from the pot. Accompany it with a side of crusty bread or polenta to soak up the flavorful sauce. Garnish with fresh basil leaves for a touch of freshness.

Presentation advice

Present Moka alla Pugliese in a rustic earthenware dish to showcase its traditional roots. Sprinkle some freshly chopped basil leaves on top for a pop of color. Serve with a side of crusty bread and a simple green salad to complete the presentation.