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- Dish type
- Main course
- Stew and casserole
A dish for those looking for something different; a firm favourite with the kids and husband. It's a very simple recipe however the mixture of the sweet and savoury taste is extremely unique!
6 people made this
- 300g pork belly, cut into cubes
- 1 jar mango chutney
- 1 (400ml) tin coconut milk
- 1 handful fresh coriander, chopped
- 100g to 150g baby sweetcorn
- 2 to 3 peppers of assorted colours, seeded and diced
- 1 to 2 handfuls mange tout
- 1 onion, chopped
- 1 small tin water chesnuts
- salt and pepper, to taste
- 300g to 400g rice or noodles
MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min
- In a heavy-bottomed saucepan brown the pork belly on all sides. Add the mango chutney and coconut milk and mix thoroughly. Sprinkle in the coriander followed by the vegetables, water chestnuts and seasoning.
- Reduce heat to low and simmer for about 1 1/2 hours, or longer if possible; I find the longer the time the better the results. The stew is done when the vegetables and the pork are tender.
- When the stew is almost ready, cook the rice or noodles according to packet guidelines. Drain then serve with the stew.
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- 2 pounds beef stew meat, cut into 1-inch pieces
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 onion, chopped
- 1 ½ cups beef broth
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery, chopped
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Jungle curry is a popular and spicy Thai curry made with no coconut milk. You can make pork or chicken jungle curry with this easy recipe.
It tastes different because it&rsquos not as &ldquocreamy&rdquo and sweet without coconut milk added in the curry, and hence the spices taste more pronounced.
I grew up with all sorts of curries back home in Malaysia: chicken curry, fish curry, squid curry, etc.
And then I discovered Thai curries, which are rather different, but delicious nonetheless.
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- 1 cup uncooked jasmine rice
- 1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
- 2 tablespoons canola oil, divided
- 2 cups (2-inch) cut haricots verts
- 1 small eggplant, cut into 1/2-inch cubes (about 4 cups)
- 1 red bell pepper, cut into julienne strips
- 2 tablespoons green curry paste
- 1 cup organic vegetable broth
- 3 tablespoons lower-sodium soy sauce
- 2 teaspoons brown sugar
- 2 teaspoons grated lime rind
- 1 cup thinly sliced fresh basil
- Lime wedges (optional)
Cook rice according to package directions, omitting salt and fat.
Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down once.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add tofu sauté 4 minutes or until lightly browned, stirring occasionally. Remove from pan keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 1 tablespoon oil swirl to coat. Add haricots verts, eggplant, and bell pepper sauté 3 minutes, stirring occasionally. Add curry paste cook 30 seconds, stirring frequently. Add broth, soy sauce, sugar, and rind cook 5 minutes, stirring occasionally. Add reserved tofu cook 1 minute. Place 1/2 cup rice in each of 4 shallow bowls. Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil. Serve with lime wedges, if desired.
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2. Broccoli Stew
If your diet requires you to have ample broccoli, you may soon run out of innovative ways to use the vegetable. On such days, you can fall back on this recipe to give you the perfect blend of taste and health. The broccoli stew also involves coconut milk which is packed with vitamins, iron, selenium, sodium, calcium, magnesium and phosphorus. Here's the recipe.
3. Ladakhi Stew Recipe
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Authentic Belizean Stew Chicken with Rice and Beans Recipe
Some of the best-loved foods in Belize are also the simplest. One of the classic dishes enjoyed throughout Belize is a signature take on the Caribbean standard of stew(ed) chicken with rice and beans. The perfect combination of protein and complex carbohydrates, stew chicken with rice and beans is a hearty dish that can be enjoyed throughout the year.
Stew Chicken Ingredients
One 4-lb chicken cut into pieces
Vinegar or lime juice to taste
1 clove garlic (finely minced)
Dime size red recado (Caribbean annato paste)
1 tsp. teach of thyme, salt, and black pepper
1/4 tsp cumin
1 tsp. brown sugar
1 small tomato (ripe)
1 sliver of ginger (very small)
Cilantro (to taste)
2 tablespoons finely minced onion
1 tablespoon finely minced green/red sweet/bell pepper.
Stew Chicken Instructions
Thoroughly wash the chicken.
Coat chicken with mixture of vinegar/lime juice, recado, salt, cumin, thyme, black pepper, and cilantro.
Heat two tablespoons of cooking oil in a pot.
Add brown sugar, cooking until sugar melts and turns dark brown. Be careful not to burn sugar.
Add minced garlic to pot.
Add ginger, removing from pot when it turns brown.
Add seasoned chicken and cook until fully browned on all sides.
Add onion, tomato, sweet pepper, and half cup of water to pot.
Reduce heat to medium and cover pot, allowing to simmer for approximately one hour. Add water as necessary.
Remove from heat and serve when chicken is very tender.
Rice and Beans Ingredients
1 pound red kidney beans (soaked)
6-8 cups water
1 medium onion, diced
1 cup coconut milk
2 pounds rice (dry)
2 cloves garlic (minced/smashed)
1 tsp. salt
1/2 tsp. thyme
Black pepper to taste
Rice and Beans Instructions
Place softened beans in pot and apply high heat.
Add garlic and onion to pot.
Allow beans to boil until tender.
Add black pepper, thyme, and salt.
Add coconut milk and return mixture to a rolling boil.
Wash the rice and then add it to the pot.
Stir in rice, cover pot, and reduce heat to medium.
Continue to cook until rice is tender.
Note: if rice is not tender after all the liquid is absorbed, add additional water and continue to cook on low heat.
The Ixtabai Restaurant located on the grounds of the Cahal Pech Village Resort in San Ignacio is one of the best places in western Belize to enjoy traditional culinary classics including stew chicken with rice and beans.
What is Jungle Juice?
It&rsquos a great punch to serve for a special occasion, party, or event because you can easily make 2 gallons or even 5 gallons of punch for a group, and most people will love the punch!
I have always had the juice at parties or gatherings. The great thing about it is, you can&rsquot taste the alcohol. This can be dangerous, if you consume too much, so always drink responsibly.
The punch is a combination of fruit juices, vodka, rum, and fresh fruit.
African Beef and Peanut Stew
- Calories 510
- Fat 28.9 g (44.4%)
- Saturated 7.1 g (35.4%)
- Carbs 21.9 g (7.3%)
- Fiber 5.4 g (21.7%)
- Sugars 10.6 g
- Protein 46.6 g (93.2%)
- Sodium 1323.8 mg (55.2%)
tomatoes, seeded and chopped
to 3/4 cup chunky natural peanut butter
Take a Dutch oven or a non-nonstick pan, pour a little oil on the bottom, and set it over medium-high heat. Let the pan get very hot, then add the beef chunks. Do not crowd the beef. Make sure the chunks do not touch. Cook the beef until it's nicely browned, about 2-3 minutes on each side. You may have to do a few batches of this, depending on how much meat you're using. Set the beef chunks aside.
Reduce the heat to medium, add some more oil to the pot, then add the onions. Sauté until softened. Add the garlic and ginger, and sauté for 2-3 more minutes.
Return the beef chunks to the pot and add water to cover (about 2 cups). Add tomatoes, cayenne, coriander, cumin, nutmeg, salt and pepper. Reduce heat to medium-low and simmer, uncovered, until meat is tender, about 2 hours. If you find the stew getting too thick, add a little more water or some more tomatoes while it continues to cook.
Once the meat feels tender enough to puncture with a fork, add 1/2 - 3/4 cups peanut butter and continue to simmer until the meat is very tender (it should easily flake apart) and the veggies have cooked down into a nice gravy, about another hour
At this point, taste it and adjust the seasonings and peanut butter as desired. If the stew is too juicy, you can use cornstarch to thicken the gravy, but you usually won't have to do that. This is a very forgiving recipe. You can adjust all of the ingredients somewhat without causing a problem.
Serve over rice with a side of sukuma wiki and tortillas, ideally homemade chapati. It's even better the next day once the flavors have really melded, so it makes great leftovers.