Istarski Zec with a Burkinabé Twist

Ingredients

In this adaptation, we have incorporated Burkinabé ingredients and spices to give the traditional Croatian rabbit stew a West African twist. The addition of yams and okra adds a unique flavor and texture to the dish, while the use of ginger, garlic, and cumin infuses it with the aromatic spices commonly found in Burkinabé cuisine. We alse have the original recipe for Zec na istarski, so you can check it out.

• 1 rabbit, cut into pieces 1 rabbit, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon cumin 1 teaspoon cumin
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 yams, peeled and cubed 2 yams, peeled and cubed
• 1 cup okra, sliced 1 cup okra, sliced
• 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): 30g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the rabbit pieces and brown them on all sides. Remove from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, minced garlic, grated ginger, and cumin. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the diced tomatoes and cook for a few minutes until they start to soften.
5. 5.
   Return the rabbit pieces to the pot and pour in the chicken broth. Season with salt and pepper to taste.
6. 6.
   Cover the pot and simmer for 1 hour, or until the rabbit is tender.
7. 7.
   Add the cubed yams and sliced okra to the pot. Continue to simmer for an additional 20 minutes, or until the vegetables are cooked through.
8. 8.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Rabbit — Make sure to thoroughly clean and rinse the rabbit pieces before cooking to remove any excess blood or debris.
• Okra — To prevent the okra from becoming slimy, make sure to slice it just before adding it to the stew.

Tips & Tricks

• If you can't find rabbit meat, you can substitute it with chicken or beef.
• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the stew with a side of couscous or rice to soak up the flavorful sauce.
• Garnish with fresh cilantro or parsley for a burst of freshness.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the Istarski Zec with a Burkinabé Twist hot in deep bowls, accompanied by a side of couscous or rice. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

To make the dish visually appealing, arrange the rabbit pieces on top of the stew and sprinkle some chopped herbs on top. Serve in colorful bowls or plates to enhance the vibrant colors of the stew.