Congolese-style Revolcado

Ingredients

While the original Peruvian Revolcado typically includes ingredients like pork, potatoes, and Peruvian spices, the Congolese adaptation incorporates a unique blend of spices and root vegetables commonly found in Congolese cuisine. The use of yuca, sweet potatoes, and plantains adds a distinct flavor and texture to the dish, giving it a Congolese twist. We alse have the original recipe for Revolcado, so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 large yuca, peeled and cut into chunks 1 large yuca, peeled and cut into chunks
• 2 sweet potatoes, peeled and cut into chunks 2 sweet potatoes, peeled and cut into chunks
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cubed pork shoulder to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground coriander, ground cumin, paprika, dried thyme, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.
4. 4.
   Pour in the chicken broth and water, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.
5. 5.
   Add the yuca, sweet potatoes, and plantains to the pot. Continue simmering for another 30 minutes, or until the pork is tender and the root vegetables are cooked through.
6. 6.
   Serve the Congolese-style Revolcado hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Yuca — Make sure to peel the yuca thoroughly, removing any tough outer skin. Cut it into chunks of similar size to ensure even cooking.
• Sweet potatoes — Choose sweet potatoes that are firm and free from blemishes. Peel them before cutting into chunks.
• Plantains — Use ripe plantains that have a yellow skin with some black spots. They should be slightly soft to the touch for the best flavor.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a thicker stew, you can mash some of the cooked root vegetables with a fork before serving.
• Serve the Congolese-style Revolcado with a side of steamed rice or crusty bread to soak up the flavorful sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Congolese-style Revolcado in deep bowls, allowing the aromatic steam to waft up. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the stew with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

To present the Congolese-style Revolcado beautifully, ladle the stew into individual bowls, making sure to distribute the pork, root vegetables, and flavorful broth evenly. Sprinkle some fresh cilantro on top for an appealing touch of green. Serve with a side of steamed rice or crusty bread on a separate plate.