Pork stew with fritters
SERVES 6 PREPARATION: 15 MIN COOKING: 1 HR 10 MIN
30ml (2T) oil
500g pork goulash 1 onion, chopped
1 green pepper, chopped 30ml (2T) tomato paste 5ml (1t) sugar
5ml (1t) cumin
1 cinnamon stick
1 star anise
750ml (3c) chicken stock
250ml (1c) cooked and mashed pumpkin 250ml (1c) flour
10ml (2t) baking powder 30ml (2T) castor sugar 1egg
60ml (¼c) milk pinch of salt oil for deep frying
1 STEW Heat the oil in a pot over medium heat and brown the pork in batches.
2 Add the rest of the stew ingredients and simmer for 1 hour or until tender.
3 FRITTERS Combine the cooked pumpkin, flour, baking powder, castor sugar, egg, milk and salt and mix to form a smooth batter. 4 Heat the oil in a pot and fry spoonfuls of the batter until golden brown and done.
5 Remove from the oil with a slotted spoon and place on paper towels to allow the oil to drain. Continue until all the fritters are done.
6 Serve the stew with the pumpkin fritters.
These fritters are also delicious on their own.