Ingredients

2# meat of choice (pork, chicken, lamb, goat)

7 lg garlic cloves

ground pepper, sea salt

1 or 2 chilis - jalapeno (see directions #3)

1 generous pinch of clove or allspice powder

wine vinegar

1 onion or more- yellow, red or both

4 chives

oil

generous pinches of ground coriander and ground “graines a roussir”. (You can sub anise seed for the latter)

1-2 thyme sticks or 1 tsp dry thyme

2 green mangoes

1 med/lg eggplant (aubergine)

1 med (or 2-3 sm) zucchini

3 med potatoes (I use 1 lg white and 1 lg yam) - note: you can eliminate the potatoes and serve the stew with rice after the stew is complete.

2 1/2-3 tbsp Colombo powder

8 oz tomato sauce

6 sprigs parsley

water

juice of 1 lemon

Preparation

  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.