ALAMINOS LONGGANISA RAGOUT WITH MASHED ORANGE AND PURPLE SWEET POTATO

INGREDIENTS

500 g. skinless Alaminos longganisa or longganisang hubad 2 tbsp. olive oil 2 cups water 2 1/2 cups red wine 15 medium-sized ripe tomatoes, quartered, seeds removed 1/4 cup onion leek stalks,

bias-cut 5 pcs. shallots, quartered 1/2 cup red bell pepper,

julienned 5 tbsp. anise seeds 10 tbsp. dried rosemary 6 bay leaves 1/2 cup brown Bunashimeji

mushroom 1 medium-sized carrot,

Brunoise 1/4 tsp. salt Pepper 250 g. orange sweet potatoes,

peeled, cut into huge cubes 250 g. purple sweet potatoes,

peeled, cut into huge cubes 1/2 cup salted butter

PROCEDURE

1. Pour olive oil into a nonstick pot over medium heat. Once it starts to smoke, sauté tomatoes until soft. 2. Add shallots, onion leeks, red bell pepper, anise seeds, and dried rosemary, and sauté. 3. Pour water and add the skinless longganisa. Let it reduce for 15 minutes. 4. Pour wine, and add carrots, bay leaves, and salt. Let it stew for 30 to 45 minutes on low heat. 5. Add mushrooms and let it cook for 30 seconds. Season with pepper. 6. Put sweet potatoes in a large pot and cover with water. Boil for 30 minutes. 7. Drain water and transfer sweet potatoes into a bowl. 8. Melt butter in a saucepan. 9. Pour melted butter on sweet potatoes. Mix in the butter while continuously mashing the sweet potatoes.