Stew with Beef, Paprika and Pineapple

Ingredients

500 grams of runderlappen (stewed meat) diced
Pepper and salt
2 cloves garlic
1 tin of pineapple pieces
1 red paprika
1 green paprika
1 tablespoon brown sugar
Juice of half a lemon
2 tablespoons tomato ketchup

Instructions

Lubricate the meat with salt and pepper and press the garlic.

Fry the meat pieces in some butter or oil and add the garlic.
Bake it on all sides brown.

Cut the pepper into strips and let the pineapple drain.
Add the pineapple juice and tomato ketchup and simmer for 1 hour on a low burner.
If necessary, add some water.

Then add the paprika and pineapple and season with the sugar and lemon juice,

Fry for another half an hour and eat it with rice and salad.

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Bananas Stew Recipe
Ingredients

300 grams of beef for roasting
125 grams of mushrooms
2 bananas (hard)
1/2 ripe banana
2 medium onions
2 garlic-cloves
1/2 paprika
2 tomatoes
1 small orange 2 tablespoons raisin broth of 1 broth-cube
2 knife points Curry
1 pinch marjoram
1 knife point pepper
2 knife points sharp paprika-powder
1/2 squeezed lemon
Some red wine.

Instructions

Cut the meat into small cubes and fry it together with the onions and the garlic in hot oil light brown; Extinguish it or with a cup of broth and add all the spices (not yet the lemon juice and the wine).

Now let everything simmer for about 20 minutes, and add or and still some broth.

Add the peeled tomatoes, the raisins, the mushrooms, the sliced hard bananas and the sliced half paprika to the dish and let everything simmer for another 15 minutes.

Add enough broth to obtain the desired amount of sauce and put the sliced orange. Use to bind the sauce the half ripe crushed banana and then let the dish still draw about 5 minutes. Take the dish of the fire and make it to taste or with lemon juice and wine.

Preparation: 25 minutes.
Preparation time: 50 a 60 minutes.

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Stew with tomatoes and paprika
For 4 persons

Ingredients

250 grams diced pig rags
10 grams lard
500 grams of potatoes
500 grams carrots
2 big onions
1 dessert spoon paprika powder
Pinch of salt
1 dessert spoon chopped parsley or celery
1.1/2 dl broth
500 grams tomatoes

Instructions

Let the lard melt in the pan.

Put the meat in and close the pan well with the lid.

Gently turn the flame so that the fat of the flesh can melt and the meat does not bake, but smothers.

Cut the peeled potatoes and carrot into cubes, chop the onions coarsely.

Do all the ingredients except the tomatoes with the fat and the meat and scoop everything together carefully.

Let it simmer for 30 minutes in the well-closed frying pan.

Then add the peeled and sliced tomatoes and let it simmer the prescribed time.

Look some times, to see if the pan is not dry and in that case add some broth.

Note: Preparation duration 4 hours.

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Guyana’s Pepperpot recipe

Ingredients

1kg (2lb) stewing beef, cubed
1kg (2lb) ox tail, goat or
mutton, cubed
Water
1 cup (250mL) cassareep
(available in West Indian
speciality stores or online)
2 red peppers, seeded
2.5cm (1in) piece dried orange
or lemon peel
2.5cm (1in) piece of cinnamon
stick
3 cloves
60g (2oz) sugar
Salt to taste
Bread to serve

Instructions

1 Place the meat in a large pot, adding enough water to cover.
Bring to the boil, skim, then reduce the heat to medium-low
and simmer for 1 hour.

2 Add the other ingredients, simmering until the meat is
tender, up to 3 hours.

3 Serve with bread

Note: In Guyana, pepperpot is best known as a Christmas dish

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Dutch endive stew recipe

Ingredients

600 gram (1.3 lb) potatoes
400 gram(14 oz) escarole endive
1 teaspoon salt
6 bacon strips

Instructions

Peel the potatoes and cut into regular sized chunks. Bring to a boil in a pan of water that barely covers the potatoes and add the salt. Lower the heat to medium and boil for about twenty minutes. In a skillet, fry the bacon. When ready, cut into small strips or chunks.

When the potatoes are easily pierced with a fork, pour off the remainder of the water saving about half a cup. Mash and add some potato water if the mashed potatoes are too dry.

Wash the escarole or other tender green vegetables of your choice, rinse and cut into half inch strips. Mix in with the mashed potatoes, and add the bacon. Taste and adjust salt, and add a pinch of pepper or nutmeg if desired.

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