Cape Verdean-style Stewed Potatoes

Ingredients

In the Cape Verdean adaptation of Patate in umido, the Italian dish, the recipe incorporates Cape Verdean spices and flavors to enhance the taste profile. The original Italian version typically uses ingredients like garlic, onions, tomatoes, and herbs. However, the Cape Verdean version adds a unique twist by incorporating local spices and herbs, such as pimenta (Cape Verdean hot pepper), cumin, and bay leaves. These additions infuse the dish with a distinct Cape Verdean flavor, making it a delightful fusion of Italian and Cape Verdean cuisines. We alse have the original recipe for Patate in umido, so you can check it out.

• 2 lbs (900g) potatoes, peeled and cut into chunks 2 lbs (900g) potatoes, peeled and cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon pimenta (Cape Verdean hot pepper), optional for spice 1 teaspoon pimenta (Cape Verdean hot pepper), optional for spice
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the diced bell peppers to the pot and cook for a few minutes until they start to soften.
3. 3.
   Stir in the diced tomatoes, ground cumin, paprika, pimenta (if using), bay leaves, salt, and pepper. Mix well to combine.
4. 4.
   Add the potato chunks to the pot and stir until they are coated with the tomato mixture.
5. 5.
   Cover the pot and simmer on low heat for about 30-40 minutes, or until the potatoes are tender and cooked through.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Cape Verdean-style Stewed Potatoes hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized chunks to ensure they cook uniformly.
• Pimenta (Cape Verdean hot pepper) — Adjust the amount according to your spice preference. Add more for a spicier dish or omit it if you prefer a milder flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the tomato sauce.
• Serve the stewed potatoes with crusty bread to soak up the delicious sauce.
• Feel free to add other vegetables like carrots or peas for added texture and flavor.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• This dish pairs well with a side of Cape Verdean-style rice or cornbread.

Serving advice

Serve the Cape Verdean-style Stewed Potatoes as a main course, accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside grilled fish or meat.

Presentation advice

Garnish the Stewed Potatoes with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep dish or bowl to showcase the vibrant red sauce and the tender potato chunks.