Sierra Leonean-style Pringá Stew

Ingredients

Sierra Leonean-style Pringá Stew differs from the original Spanish dish in terms of the spices and flavor profiles used. While the Spanish version typically incorporates Mediterranean herbs and spices, the Sierra Leonean adaptation introduces a blend of West African spices, such as cumin, paprika, and thyme. Additionally, the Sierra Leonean version may include a wider variety of meats, such as beef, pork, and chicken, compared to the predominantly pork-based Spanish Pringá. We alse have the original recipe for Pringá, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 500g (1.1 lb) chicken, bone-in pieces 500g (1.1 lb) chicken, bone-in pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 can diced tomatoes (400g / 14 oz) 1 can diced tomatoes (400g / 14 oz)
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon thyme 1 teaspoon thyme
• 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): 15g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn translucent.
2. 2.
   Add the beef, pork, and chicken to the pot, and cook until browned on all sides.
3. 3.
   Stir in the carrots, potatoes, and bell pepper, and cook for a few minutes until slightly softened.
4. 4.
   Add the diced tomatoes, beef broth, cumin, paprika, thyme, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed, and serve the Sierra Leonean-style Pringá Stew hot with rice or crusty bread.

Treat your ingredients with care...

• Beef, pork, and chicken — Ensure that the meat is cut into evenly sized cubes to ensure even cooking and tenderness.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Feel free to customize the vegetables based on your preference or seasonal availability.

Serving advice

Serve the Sierra Leonean-style Pringá Stew hot, garnished with fresh herbs like cilantro or parsley. Accompany it with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

Present the Sierra Leonean-style Pringá Stew in a deep bowl, allowing the vibrant colors of the meat and vegetables to shine through. Sprinkle some chopped fresh herbs on top for an added touch of freshness.