RCI-SP.004.0264.001
Romazava
Romazava (Mixed meat Stew) - Serves 4
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- Stewing or Braising Steak8 ozcut into 1-inch cubes
- onions2 unitchopped
- garlic cloves garlic3 unitcrushed
- 1 unit
- 1 unit
- Shoulder or Leg of Pork8 ozcut into 1-inch cubes
- Chicken Breasts2 unitcut into 1-inch cubes
- tomatoes4 largechopped
- -inch piece of fresh ginger2 unitcoarsely grated
- fresh spinach1 Lbshredded
- Sakay (Hot chilli Sauce) Optional2 Tsp
Method
1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat, then add the stewing steak and pork shoulder cubes in batches, browning on all sides until a crust forms. Transfer the browned meat to a plate and set aside.
2
In the same pot, add the chopped onions and crushed garlic, stirring frequently until the onions are softened and lightly golden, about 5 minutes.
5 minutes
3
Return the browned steak and pork to the pot and add enough cold water to just cover the meat. Season with salt and black pepper to taste, then bring to a boil.
4
Reduce the heat to low, cover the pot, and simmer the meat for approximately 45 minutes until it begins to tenderize.
45 minutes
5
Add the chicken breast cubes and the grated fresh ginger to the pot, stirring well to combine. Continue simmering for another 20 minutes.
20 minutes
6
Stir in the chopped tomatoes and simmer uncovered for approximately 20 minutes until the tomatoes break down and the meat is fully tender.
20 minutes
7
Add the shredded fresh spinach in batches, stirring after each addition until fully wilted into the stew, about 5 minutes total.
5 minutes
8
Taste the stew and adjust seasoning with additional salt and black pepper as needed. Stir in the sakay hot chilli sauce if using, and combine thoroughly.
9
Serve the romazava hot in bowls, distributing the meat and broth evenly among portions.