Ingredients with Measurements:
- 2 cups of tinapa flakes
- 4 medium-sized potatoes, peeled and cubed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can of diced tomatoes (14.5 oz)
- 2 cups of chicken broth
- 1 tsp of smoked paprika
- 1 tsp of dried oregano
- 1 tsp of salt
- 1/2 tsp of black pepper
- 2 tbsp of olive oil
- 2 tbsp of chopped parsley for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the red and green bell peppers and cook for 2-3 minutes until they are slightly softened.
4. Add the potatoes, tinapa flakes, diced tomatoes, chicken broth, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes or until the potatoes are tender.
6. Taste and adjust the seasoning if necessary.
7. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 240
Total fat: 9g
Saturated fat: 1g
Cholesterol: 25mg
Sodium: 980mg
Total carbohydrates: 28g
Dietary fiber: 5g
Sugar: 6g
Protein: 14g
Substitutions for ingredients:
- You can use canned salmon or smoked fish instead of tinapa flakes.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
- You can use sweet potatoes or yams instead of regular potatoes.
Variations:
- Add other vegetables such as carrots, celery, or zucchini.
- Use different spices such as cumin, coriander, or chili powder.
- Add coconut milk for a creamier texture.
Tips and Tricks:
- Make sure to cut the potatoes into small cubes so they cook faster.
- You can add more or less chicken broth depending on how thick you want the stew to be.
- You can make this recipe ahead of time and reheat it when ready to serve.
Storage Instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot over medium heat until it is heated through.
Presentation Ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Chopped parsley or cilantro
- Sliced green onions
- Crumbled feta cheese
Pairings:
- Crusty bread
- Rice
- Quinoa
- Couscous
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting Advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to cook the potatoes until they are tender to avoid any foodborne illness.
Food History:
- Tinapa is a Filipino term for smoked fish. It is a popular ingredient in Filipino cuisine and is often used in stews, soups, and salads.
Flavor Profiles:
- Smoky, savory, and slightly sweet.
Serving Suggestions:
- Serve the stew hot with a slice of crusty bread on the side.
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Region: Nigerian