>> Saturday, 30 May 2009
Since I first read about this stew in December's issue of Saveur, I have been making it often. When my brother first tasted whilst visiting me back in January, he just could not get it off of his mind. So, when I visited my family in Guyana recently, he requested that we make the stew together. This week's column gives you some insight into a sibling relationship and food communication. Click here to read it.
The spice paste is what gives this stew it's unique flavour especially when mixed and cooked with the tomato sauce. It's a one-pot dish that's great for entertaining and everything is cooked twice. A note before I send you to the recipe - it calls for frying the veggies and meat in a deep pot but I found it to be way too oily the first time I made it, I have since switched to pan frying which uses a lot less oil. For the original recipe, click here. For my adaption with less oil, click here and scroll down to the bottom of the column. I'm thinking that I'd like to try it with chicken sometime.
Happy Weekend everyone and I'm looking forward to catching up on your posts!