PORT OF PRINCE STEW (AJIACO DE PUERTO PRINCIPE)

Serves: 10

1/2 lb (226 g) tasajo

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(salted dried beef )

1 bay leaf

3 tbsp (45 mL) vegetable oil 2 small green bell peppers, finely chopped

1 large white onion, finely chopped

4 cloves garlic, finely chopped 1 lb (454 g) pork, loin or tenderloin, coarsely diced 1/2 small chicken (1 lb 5 oz/ 595 g), coarsely diced

4 tbsp (60 mL) lime juice

3 large tomatoes, diced

3 ears field corn, cut crosswise into 1-inch (2.5-cm) discs

1 yuca root (7 oz/198 g), peeled and chopped

2 large taro roots (1 1/4 lb/567 g total), peeled and chopped 2 medium white or yellow sweet potatoes (1 lb/454 g total), peeled and chopped

1/2 small yam (3 1/2 oz/100 g), peeled and chopped

1 green plantain, peeled and thinly sliced

1 tbsp (15 mL) tomato paste Salt

1 ripe plantain, peeled and thinly sliced

1/2 lb (226 g) pumpkin, diced

1. In a container, combine the tasajo and enough water to cover. Let soak for at least 12 hours, changing the water every

4 hours, to remove the salt.

2. Drain the beef and cut in half. Transfer to a large pot and add water to cover.

3. Bring to a boil, drain the water, add fresh water and bring to a boil again to remove the salt. Drain and return the beef to the pot.

4. Add water to cover 3 or 4 finger-widths above it. Add the bay leaf, cover, and cook over medium heat until softened, 1 1/2-2 hours.

5. Reserving the cooking water if desired (see note), drain the beef and cut into medium pieces.

6. In a large pot, heat the oil over medium heat. Add the bell peppers, onion and garlic, and sauté until the onion turns translucent, about 2 minutes.

7. Add the cooked beef, pork, chicken and 2 tbsp (30 mL) of the lime juice and sauté until lightly browned, about 5 minutes.

8. Add the tomatoes and cook until the liquid reduces slightly, about 3 minutes. Add the corn and 8 1/2 cups (about 2 L) water and cook until the meat is soft, about 30 minutes.

9. Add the yuca, taro, sweet potatoes and yam. Dip the green plantain in the remaining 2 tbsp (30 mL) lime juice to prevent it from darkening the broth and add it to the pot.

10. Cook until the root vegetables are soft, about 20 minutes. Add the tomato paste, 1/2 tbsp (7.5 mL) salt, the ripe plantain and pumpkin, and cook until thickened, about 30 minutes.

11. Adjust the salt to taste and serve.

Note: To stop the green plantain from discolouring the stew, try cooking it separately in its peel in the beef cooking water.