Thursday, 25 February 2010
Recipe Thursday - Reggae Gumbo
As I have told you before, I tend to make the same recipes from a particular book again and again. From this book that would be: Wowie Maui Chicken, Salmon Spy Rolls, Puddin' on the Ritz, N.Y.P.D. Blueberry Pancakes, and Tidy Joes. My only complaint with this book is that it can sometimes be hard to figure out what the dish is from the wacky names.
This week i made the Reggae Gumbo, which my mom said was the best stew she had ever tasted and asked for the recipe. I asked her is she remember that cookbook she gave to my sister and me and one for herself? Yes, she already has the cookbook.
1 teaspoon canola oil
1 pound boneless pork tenderloin, cut into 1 inch cubes
2 cups sliced mushrooms
1 cup chopped onions
2 cloves garlic, minced
1/2 cup chopped celery
1 28 oz can tomatoes, undrained, cut up
5 1/2 oz can of tomato paste
1 teaspoon each ground cumin and grated ginger root
3/4 teaspoon dried oregano
1/4 teaspoon each black pepper, and crushed red pepper flakes
2 cups peeled, cubed sweet potatoes (small cubes cook much faster)
1 cup sliced okra (frozen ok) or zucchini
1/4 cup chopped fresh coriander
Heat oil in a large saucepan over medium-high heat. Add pork cubes and cook until browned, about 8-10 minutes. Add mushrooms, onions, garlic, and celery. Cook and stir until vegetables are tender, about 5 minutes.
Stir in tomatoes, tomato paste, cumin, ginger root, oregano, pepper, and crushed red pepper flakes. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 45 minutes, stirring occasionally.
stir in sweet potatoes and okra or zucchini. Cover and simmer another 30-35 minutes, until pork and potatoes are very tender. Stir in coriander during last 5 minutes of cooking time. Remove from heat and serve.
Makes 4 servings.
Beth Fish Reads for her Weekend Cooking. You can link with a recipe or any food related post.