Someone about what, and Oleg Batkovich about side dishes. I love meat tenderly, vegetables too, and their combination always seems to me the most advantageous. Moreover, there can be a lot of options - it all depends on the set of products in the cabinets and the refrigerator.
Side dishes are not limited to boiled potatoes, fried potatoes and mashed potatoes.
You can even use carrots in them ...
Here's how I got it to the point that one of the main ingredients of African chakalaka stew is carrots.
We take:
- Three large carrots
- Three large sweet peppers (can be multi-colored)
- Three large onions (not spicy)
- One or two cans of beans in tomato sauce (you can cook it yourself, but it's more convenient)
- 4-5 tablespoons of curry powder (exactly the mixture for the curry dish!)
- Salt, black and red pepper to taste
- Frying oil
- A little water or vegetable broth
- Optional - sliced tomatoes or whole cherry tomatoes, to taste.
How we cook:
Everything is simpler than a steamed turnip.
We clean the carrots into rounds, semicircles or cubes - as you like.
Peel the pepper, cut it in accordance with the shape of the carrot.
And onions, even in cubes, even in half rings. the main thing is that the slicing would then look organically in the dish.
We heat the oil, send all the vegetables into it and fry it almost until it is fully cooked.
Then add the beans there along with the sauce, mix well, salt, pepper, add curry - taste and simmer until the vegetables are fully cooked. If at this time the stew has become too thick, you can add a little water or vegetable broth (but it is better not to do this, simmer under a lid and over low heat). But I like to add tomatoes more, especially cherry.
Bon Appetit!