Image for illustration onlyOfada Stew with Roasted Peppers
A profound culinary experience that harmonizes the smoky sweetness of roasted peppers with the subtle sting of chili and the distinct earthy notes of carob beans. Succulent, meticulously seared meat cuts are slow-braised in a decadent, thick sauce until they absorb every layer of complexity, resulting in an exceptionally soul-warming centerpiece. This stew boasts a commanding presence and a velvety texture, ideal for celebratory gatherings or those craving bold, indelible flavors in every bite.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the oven to 180°C. Remove the seeds from the red peppers, wash and place on a greased baking sheet. Spray a little oil and simmer for about 20 minutes until the peppers brown a little.
- 2While the peppers are baking, cook the egg whites, peel and set aside. Wash the carob beans.
- 3Chop the reserved onion and mix it with the roasted peppers in a blender until the mixture is coarse.
Nutrition
- Calories
- 742
- Protein
- 2.4g
- Carbs
- 3.6g
- Sugar
- 0.6g
Recommended Equipment & Products
- High-speed blender Ninja Vitamix
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Chef tips
For added flavor, try incorporating additional vegetables like carrots or zucchini. Garnish with fresh cilantro for a vibrant finish.
Culinary reasoning
A profound culinary experience that harmonizes the smoky sweetness of roasted peppers with the subtle sting of chili and the distinct earthy notes of carob beans. Succulent, meticulously seared meat cuts are slow-braised in a decadent, thick sauce until they absorb every layer of complexity, resulting in an exceptionally soul-warming centerpiece. This stew boasts a commanding presence and a velvety texture, ideal for celebratory gatherings or those craving bold, indelible flavors in every bite.