Mreifisa de Extremadura

Ingredients

In this adaptation, the original Chadian Mreifisa is transformed into a dish that reflects the flavors and ingredients of Extremaduran cuisine. The traditional Chadian spices are replaced with Extremaduran staples such as paprika, cumin, and garlic, which lend a distinct flavor profile to the dish. Additionally, the original recipe often uses camel meat, but in this adaptation, beef or lamb is used as a more readily available alternative. The vegetables are also adjusted to include local produce commonly found in Extremadura, such as potatoes, carrots, and bell peppers. We alse have the original recipe for Mreifisa, so you can check it out.

• 500g (1.1 lb) beef or lamb, cut into bite-sized pieces 500g (1.1 lb) beef or lamb, cut into bite-sized pieces
• 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
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) beef or vegetable broth 250ml (1 cup) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef or lamb pieces to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the paprika, cumin, salt, and black pepper over the meat, and stir well to coat the meat evenly with the spices.
4. 4.
   Add the diced potatoes, sliced carrots, diced red and green bell peppers, canned diced tomatoes, and beef or vegetable broth to the pot. Stir everything together.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1 hour, or until the meat is tender and the vegetables are cooked through.
6. 6.
   Once cooked, remove the pot from the heat and let it rest for a few minutes.
7. 7.
   Serve the Mreifisa de Extremadura hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Beef or lamb — For the best results, choose lean cuts of meat and trim off any excess fat before cutting into bite-sized pieces.
• Canned diced tomatoes — If you prefer a smoother consistency, you can use a blender or food processor to puree the canned diced tomatoes before adding them to the dish.

Tips & Tricks

• For an extra burst of flavor, marinate the meat in the spice mixture for a few hours or overnight before cooking.
• Adjust the spiciness of the dish by adding more or less paprika and black pepper according to your taste preferences.
• Serve the Mreifisa de Extremadura with crusty bread or rice to soak up the delicious sauce.
• Feel free to add other vegetables such as zucchini or eggplant for additional variety.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Mreifisa de Extremadura in deep bowls, allowing the flavors to meld together. Garnish each serving with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange the diced vegetables and meat in an appealing pattern on top of the dish. Drizzle a little olive oil over the finished dish for a glossy finish.