Pilchard stew with crumbly pap

By admin
01 October 2013

A great way of presenting pilchards in a stew with a delightful twist

Serves 6

Preparation time: 5 min

Cooking time: 20 min

15 ml (1 T) fennel seeds

5 ml (1 t) cumin seeds

2 cardamom pods

5 ml (1 t) coriander seeds

15 ml (1 T) oil

1 onion, chopped

3 garlic cloves, chopped

1 can (410 g) whole cherry tomatoes

1 can (400 g) pilchards in tomato sauce

1 can (400 g) butterbeans in tomato sauce

1 can (400 g) green beens

crumbly pap to serve

1 Heat a dry pan over medium heat and toast the spices until fragrant. Transfer to a grinder or a mortar and grind until fine.

2 Heat the oil in a saucepan over medium heat and sauté the onion until translucent. Stir in the garlic and tomatoes and cook for 10 minutes or until slightly thickened. Stir in the pilchards and cook for 5 minutes.

3 Add the butterbeans and green beans and heat through. Serve with pap.

- Hope Malau

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