Potatoes are excellent at retaining heat, and stews are perfect for the cold season. Therefore, a potato stew is an ideal meal when you're feeling chilly, both inside and out.
Potatoes are not widely cultivated in Cameroon and are therefore a somewhat more expensive foodstuff. The main potato-growing areas in Cameroon are located in the regions of Tibati , Dschang , Bangou , Balatchi , Santa , Bamenda , and Mokolo .
Almost exclusively improved, high-yielding varieties are cultivated. These varieties include: Cardinal (oval tuber, red skin, drought resistance), Cipira (round tuber, white skin, mildew tolerance, susceptibility to bacterial disease), Diamond (long tuber, light and smooth skin, resistance to nematodes and drought), and Désirée (elongated tuber, red skin, light yellow). Four new potato varieties were recently identified by IRAD (Institut de recherche agricole pour le développement): Mafor ( IRAD 2005) , Jacob 2006), and Bambui Wonder .
Potato dishes weren't a frequent occurrence at our house. If we did have them, it was usually sautéed fries . It was pretty much the only dish my siblings and I enjoyed, even when we were sick. Then Mother would cook this delicious potato stew with beef… After just a few spoonfuls, you'd already feel better. You felt especially comforted in that moment. That's why potato stew is still food for both body and soul for me today.
Here in Germany, potatoes are everywhere. At my house, we usually have them as fries or wedges. But during the colder months, I often bring back that comforting feeling from my childhood in my kitchen, and then I make sautéed fries and beef . I often cook the original recipe from my childhood. Some days, though, I try a few variations, like this one with beef and lots of vegetables.
Let's take that little trip together back to Loum!
French fries sautées and viande de boeuf| Potato stew with beef
Ingredients
- 1.5 kg firm-cooking potatoes
- 500g beef goulash
- 200g beef with bone
- 300g mushrooms
- 5 carrots
- 4 tomatoes
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 green bell pepper
- 1 zucchini
- 1 onions
- 4 garlic cloves
- 1/2 Finger ginger
- 3 tbsp Magic Sauce
- 1/2 bunch fresh coriander
- 10 fresh basil leaves
- 2-3 Scotch Bonnet Optional (Optional)
- 100 ml cooking oil
- approx. 400 ml water
- Salt
Instructions
- Wash the meat, place it in a pot with about 400 ml of water, salt and a tablespoon of Magic Sauce, and bring to a boil until no water remains
- In the meantime, peel the potatoes and cut them into large chunks
- Then roughly dice the bell pepper, zucchini, and mushrooms and set aside
- Cut the carrots and green beans as well, blanch them briefly, rinse them with cold water, and set aside
- Peel and finely chop the onions and garlic
- Pour cooking oil over the now partially cooked meat and fry briefly until golden brown
- Add the chopped onions and garlic and sauté for about 2 minutes, stirring regularly
- Then add the peeled potatoes and mushrooms and fry for another 5 minutes
- Then add the diced tomatoes and the Magic Sauce, stir well, cover, and simmer over medium heat for about 10 minutes
- Now add the whole Scotch bonnet peppers, the grated ginger, the blanched carrots and green beans, the coarsely diced bell peppers and zucchini, and another tablespoon of Magic Sauce
- Mix everything well and simmer, covered, for about 20 minutes over medium heat
- Just before the end, add the fresh coriander and basil leaves, stir well, season to taste, and simmer for about two minutes. Done.
1 Comment
Cool recipe! I'll try it