It’s fair to say that I have learned as much from my readers’ comments and emails throughout these years than I may have taught them. And I have discovered a treasure trove of new dishes in our cuisine that I did not know existed prior to my starting to write about Dominican cooking.
A million thanks for that
This hearty stew, seemingly created to get rid of all of a week’s leftovers, or to get the home cook a respite by combining almost all of the Dominican traditional lunch in one single pot, was unknown to me until my readers brought it to my attention.
Luckily, I quickly got hold of a few friends that were well-acquainted with Chambre and shared their recipes with me.
But, alas, as it almost always happens, they each had a different recipe, born out their own family traditions. As I usually do I settled for the one I liked best. This it it.
I hope you love it as much as I did.
- 2 tablespoons of oil
- 2 lb. of longaniza (spicy pork sausage) cut into slices
- 1 lb of smoked pork chops, diced
- 1 green pepper, diced
- A pinch of orégano
- 1 small onion, diced
- 1 teaspoon of garlic, mashed
- 1 cup of red kidney beans, boiled soft and drained
- 1 cup of pigeon peas, boiled soft and drained
- 1 carrot, diced
- 1 lb. of sweet potato (batata) cut into cubes
- 1 lb. de auyama (West Indies pumpkin) cut into cubes
- ½ cup of rice
- 1 teaspoon of cilantro leaves, chopped
- 1½ teaspoon of salt
- In a deep-bottomed pot heat the oil over medium heat.
- Cook and stir the sausage and pork until they brown.
- Add peppers, oregano, onion and garlic, cook and stir until onion becomes transparent.
- Add beans, pigeon peas, carrots, sweet potato and pumpkin and cook and stir for a minute.
- Add 10 cups of water. When it breaks the boil add the rice and cilantro, stir. Cover the pot.
- Cook over medium heat until the rice is tender and the grains have doubled in size. Stir frequently to prevent the ingredients from sticking to the bottom of the pot.
- Season with salt and pepper to taste.
- Serve with avocado slices.