Sikkimese-inspired Olla Podrida

Ingredients

In this Sikkimese-inspired version of Olla Podrida, we incorporate traditional Sikkimese spices and vegetables to infuse the dish with the flavors of the Himalayas. The original Spanish dish typically includes ingredients like chorizo, beans, and root vegetables, but we replace some of these with Sikkimese spices such as cardamom, turmeric, and Sikkimese chilies. Additionally, we incorporate local Sikkimese vegetables like bamboo shoots and ferns to add a unique twist to the dish. We alse have the original recipe for Olla podrida, so you can check it out.

• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 Sikkimese chilies, finely chopped 2 Sikkimese chilies, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup bamboo shoots, sliced 1 cup bamboo shoots, sliced
• 1 cup ferns, chopped 1 cup ferns, chopped
• 4 cups beef or vegetable broth 4 cups beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Add the cubed pork and beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cardamom, ground turmeric, and chopped Sikkimese chilies. Cook for 2 minutes to release the flavors.
5. 5.
   Add the diced tomatoes, bamboo shoots, and ferns to the pot. Stir well to combine.
6. 6.
   Pour in the beef or vegetable broth and bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meats are tender.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Sikkimese-inspired Olla Podrida hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Bamboo shoots — If using fresh bamboo shoots, make sure to blanch them in boiling water for a few minutes before adding them to the dish to remove any bitterness.
• Ferns — If fresh ferns are not available, you can use dried ferns that have been soaked in water until rehydrated.

Tips & Tricks

• For an extra kick of heat, add more Sikkimese chilies to suit your taste.
• Serve the Sikkimese-inspired Olla Podrida with steamed rice or traditional Sikkimese bread for a complete meal.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water during the last few minutes of cooking.

Serving advice

Serve the Sikkimese-inspired Olla Podrida in individual bowls, garnished with fresh cilantro or parsley. Accompany it with steamed rice or Sikkimese bread for a satisfying and wholesome meal.

Presentation advice

To enhance the presentation, arrange a few slices of fresh Sikkimese chilies on top of the stew. The vibrant red color will add a pop of visual appeal to the dish.