Colombo Caribbean Meat Stew Food

COLOMBO (CARIBBEAN MEAT STEW)

Steps:

• 1. Cut meat in stew size pieces along with 5 mashed garlic cloves, pepper, salt, 1 finely chopped chili, clove or allspice powder, wine vinegar. Marinate at least 30 mins. 2. Finely chop onion, chives and rest of garlic. In a fry pan with a little bit of oil, saute and add graines a roussir, coriander, and thyme. 3. Add meat with chopped mango and let meat brown. (Here's where you can add the 2nd chili, chopped well.) 4. Transfer to stew pot or dutch oven. 5. Grossly chop the eggplant, zucchini, peeled potatoes/yams. Add to the stew with Colombo powder, tomato sauce, parsley. 6. Add water to cover stew and cover the pot. Heat med-high to cook vegetables, then reduce heat and simmer for at least an hour, stirring from time to time. Adjust seasoning. 7. Add the lemon juice just before the end of cooking time. Serve with a hearty artisan bread and with yogurt/sour cream on the side for those faint of heart who need to cut.

HEALTHY CARIBBEAN STEW

Steps:

• Place the water in a large pot. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes.
• Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies and vegetable broth.
• Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes, stirring occasionally.
• Add beans and seasonings, mix well and continue to cook over low heat for another 10 minutes, stirring occasionally.
• Serve over rice.

STEW - COLOMBIA - SANCOCHO ANTIOQUEñO

Steps:

• 1) Pour water into a large pot and add all the meat (beef, pork, chicken and chorizo), the oil, the green onions, cumin, cilantro, parsley (if using), salt and pepper and the Goya seasoning. Bring to a boil, lower heat to medium-low stir thoroughly, and cook, covered, for 45 minutes.
• 2) Add the corn and plantain. Bring to a boil, cover and lower to medium-low heat. Cook for another 30 minutes.
• 3) Add the potatoes and the shredded carrots. Bring to a boil, check the flavor and correct seasonings, cover and cook for another 30 minutes over medium-low heat.
• 4) Finally, add the yuca and bring to a boil once more. Cover and cook for 15 or 20 minutes more or until the yuca is tender.
• 5) Remove the cilantro green onions and parsley, if you are using it, serve. (Good hint: Digging for the cilantro, green onions and parsley can be a pain. So, I use a small mesh bag, place the green onions and cilantro inside it, tie it and drop it into the water. That way, all I need to do is remove the little bag instead of having to dig.).

CARIBBEAN SEAFOOD STEW

Steps:

• In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat. Set aside.
• In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic and jalapeno. Cook and stir 4 minutes until onion is tender but not brown.
• Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
• Stir in shrimp, fish mixture and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
• Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.

CARIBBEAN BEEF STEW

Steps:

• Using a Dutch oven or pressure cooker (depending on your preferred method), brown oxtails or beef ribs in oil, over medium high heat, until well browned, about 10 minutes.
• Add onions, bay leaves, thyme, cloves, and water; cover and cook until meat is tender, 2 1/2 hours, over low heat in a Dutch oven on the stove-top or 1 1/2 hours in the pressure cooker.
• Add remaining ingredients (except salt and pepper) and cook an additional 30 minutes, until vegetables are tender and meat is falling off the bone.
• Season with salt, pepper, and sazon (if using) to taste.
• Serve hot.