Martinican Pochero

Ingredients

In the Martinican adaptation of Pochero, we incorporate traditional Caribbean ingredients and spices to give the dish a distinct island flavor. The original Filipino version typically includes ingredients like chorizo, cabbage, and garbanzo beans, which we replace with Martinican staples such as sweet potatoes, plantains, and yams. The spices are also adjusted to include allspice and Scotch bonnet peppers, which add a unique Caribbean heat and aroma to the stew. We alse have the original recipe for Pochero, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 sweet potatoes, peeled and cubed 2 sweet potatoes, peeled and cubed
• 2 plantains, sliced 2 plantains, sliced
• 2 yams, peeled and cubed 2 yams, peeled and cubed
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 Scotch bonnet pepper, whole (optional for extra heat) 1 Scotch bonnet pepper, whole (optional for extra heat)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 40g, 12g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the tomatoes and cook for another 2 minutes.
4. 4.
   Return the beef to the pot and pour in the beef broth and coconut milk. Stir in the allspice, dried thyme, and Scotch bonnet pepper (if using). Season with salt and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, or until the beef is tender.
6. 6.
   Add the sweet potatoes, plantains, and yams to the pot. Continue simmering for an additional 20 minutes, or until the vegetables are cooked through.
7. 7.
   Remove the Scotch bonnet pepper before serving.
8. 8.
   Serve the Martinican Pochero hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Sweet potatoes — Make sure to cut the sweet potatoes into evenly sized cubes to ensure they cook at the same rate.
• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If you prefer a firmer texture, opt for green plantains.
• Scotch bonnet pepper — Be cautious when handling Scotch bonnet peppers as they are very spicy. If you prefer a milder heat, remove the seeds and membranes before adding it to the stew.

Tips & Tricks

• For an extra burst of flavor, marinate the beef in a mixture of soy sauce, lime juice, and garlic for 1 hour before cooking.
• If you can't find Scotch bonnet peppers, you can substitute with habanero peppers for a similar level of heat.
• Adjust the spiciness of the stew by adding more or less allspice and Scotch bonnet pepper according to your preference.
• To make the stew thicker, you can mash some of the cooked sweet potatoes and yams with a fork and stir them back into the pot.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Martinican Pochero in deep bowls, allowing the aromatic broth to surround the tender beef and vibrant vegetables. Garnish with fresh thyme leaves for an added touch of freshness. Accompany the stew with steamed rice or crusty bread to soak up the delicious flavors.

Presentation advice

To enhance the presentation of the Martinican Pochero, arrange the colorful vegetables and beef on top of the rice in a visually appealing manner. Drizzle a little coconut milk over the stew for an attractive finishing touch. Serve with a side of fresh salad or pickled vegetables for added texture and contrast.