- 2 kg of sautéed pork – 2 cans of crushed tomatoes – 500g of peas
- 2 onions – 4 cloves of garlic – fresh thyme – 2.5 tbsp of turmeric – 2 tsp of chilli
- a handful of frozen pepper strips – 2 tsp coarse salt – olive oil
Mince the onions. Chop the garlic cloves and mix in the chilli powder.
Heat the oil in the pan and brown the garlic/chilli mixture
with the thyme, turmeric and onion for 15 minutes over medium heat,
stirring often. Add the peppers halfway through cooking.
Add the meat and cook for another 10 minutes before adding the
crushed tomatoes and coarse salt.
Leave to stew, over low heat, for about 30 minutes, stirring occasionally.
Cook the peas separately in boiling water with 1 tsp of
baking soda to keep their beautiful green color.
Add them when serving, accompanied by rice.