Surinamese Pohorski Lonec

Ingredients

In the Surinamese adaptation of Pohorski Lonec, we incorporate the vibrant flavors and spices of Surinamese cuisine. The original Slovenian dish is traditionally made with pork, but in the Surinamese version, we use beef or chicken as the meat base. Additionally, we introduce Surinamese spices like masala and cassava powder to enhance the flavor profile. The Surinamese Pohorski Lonec also includes a variety of vegetables commonly found in Surinamese cuisine, such as potatoes, carrots, and green beans. We alse have the original recipe for Pohorski lonec, so you can check it out.

• 500g (1.1 lb) beef or chicken, cut into bite-sized pieces 500g (1.1 lb) beef or chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon Surinamese masala spice blend 1 tablespoon Surinamese masala spice blend
• 1 teaspoon cassava powder 1 teaspoon cassava powder
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 200g (7 oz) green beans, trimmed and cut into 1-inch pieces 200g (7 oz) green beans, trimmed and cut into 1-inch pieces
• 2 cups (470ml) beef or chicken broth 2 cups (470ml) beef or chicken broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef or chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the Surinamese masala spice blend and cassava powder over the meat, and stir well to coat.
4. 4.
   Add the diced potatoes, sliced carrots, and green beans to the pot. Stir to combine all the ingredients.
5. 5.
   Pour in the beef or chicken broth, and season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the meat is tender and the vegetables are cooked through.
7. 7.
   Serve the Surinamese Pohorski Lonec hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Beef or chicken — For a more tender meat, marinate it in the Surinamese masala spice blend and cassava powder for at least 30 minutes before cooking.
• Surinamese masala spice blend — If you can't find a ready-made blend, you can make your own by combining ground cumin, coriander, turmeric, cloves, and cinnamon in equal parts.
• Cassava powder — This ingredient adds a unique flavor to the stew. If you can't find cassava powder, you can substitute it with arrowroot powder or cornstarch.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice to the stew before serving.
• If you prefer a thicker stew, you can mash some of the cooked potatoes to create a thicker consistency.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.
• Serve the Surinamese Pohorski Lonec with a side of steamed rice or crusty bread to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Surinamese Pohorski Lonec in deep bowls, allowing the flavors to meld together. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange some of the cooked vegetables on top of the stew and sprinkle with a pinch of Surinamese masala spice blend. Serve with a side of steamed rice or bread.