Bowl of Tanzania Pork Stew
(click to enlarge)

Pork Stew with Vegies


Tanzania   -   Mchuzi wa Nyama ya Nguruwe
Makes:
Effort:
Sched:
DoAhead:  
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hrs
Yes		 Tanzania is a mostly Christian, so pork is easily available. This stew is satisfying and easy, and taking a lot less simmering than goat, mutton or beef. See also see Do-Ahead.

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Pork, lean (1)
Onions
Garlic
Tomatoes, ripe
Potatoes (2)
Okra (3)
Habanero (4)
-- Seasoning
Pepper black
Curry Powder (5)  
Salt
-- Sauce
Coconut Cream
Flour, all purp.
Peanut Butter (6)
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Oil
Lime Juice
Water
-- Serve with
Steamed Rice
Prep   -   (40 min)
  1. Cut PORK into about 3/4 inch cubes.
  2. Quarter ONIONS lengthwise and slice thin crosswise.
  3. Crush GARLIC and chop fine, Slice GINGER very thin. cut the slices into threads and chop threads fine. Mix.
  4. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop small.
  5. Peel POTATOES and cut into about 3/4 inch cubes. Hold in cold water until needed.
  6. Trim caps of OKRAS into cones, being careful not to cut into the hollow part. Tumble with Vinegar and set aside for at least 20 minutes. Tumble now and then to keep them wet. This helps keep them from breaking apart in cooking.
  7. Squeeze LIME JUICE.
  8. Mix all Seasoning items.
  9. Mix Coconut Cream, Flour and Peanut Butter well.
Run   -   (1-1/4 hrs)
  1. In a coverable sauté pan (3-1/2 qt) or similar, heat Oil and fry Pork Cubes, tumbling until lightly browned. Sprinkle over Lime Juice, stir, remove from the pan and set aside.
  2. Add Onions to the pan and fry stirring until lightly browned.
  3. Stir in Garlic until it is aromatic.
  4. Stir in Seasoning mix for 30 seconds, then stir in Tomatoes. Cook stirring often until tomatoes are soft.
  5. Stir in Potatoes, Pork, Sauce mix and Water. Simmer covered until Pork is tender (30 to 45 min). Stir occasionally and adjust liquid as needed - don't let it get too dry.
  6. With about 10 minutes to go, drain and rinse Okra and stir in.
  7. Check seasoning and serve hot with plenty of Steamed Rice.
NOTES:

  1. Pork:

      Just about any cut will work, since cooking time won't be much different. Loin, though (where pork chops come from) and Tenderloin have the least flavor. For details see our Cuts of Pig page.

  2. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking. For details see our Potatoes page.

  3. Okra:

      Select the smallest, youngest Okras you can find in the bin.

  4. Habanero Chili:

      As in West Africa, the Caribbean Habanero / Scotch Bonnet chilis now dominate the hot chili segment in East Africa. One will make this stew noticeably hot, but if you're from the Frozen North you might want to use half of one. For details see our African Chilis page.

  5. Curry Powder:

      This recipe allows either plain Turmeric Powder or Curry Powder. Anglo-Indian Madras Curry Powder is good here - the English ran Tanzania after WWI and would have brought it from India.

  6. Peanut Butter:

      This must be natural, unsweetened and smooth. Shop this in advance, many markets stock only the heavily sugared kind kids prefer - essentially, peanut flavored candy. I use Laura Scudder's All Natural.

  7. Do Ahead:

      This recipe reheats well if you use the right Potatoes. If making for a party, I would hold the Okra until it is reheated. Give it 10 minutes, then pour into a slow cooker set to "keep warm" for serving.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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