Hello all!! Like the previous post, Time To Make Lemonade, which details the onward struggle to turn Mariposaoro into a known and viable business; I have come up with how to showcase using my Pepita Seasoning on foods. rather than using it as a sandwich filling and dip. In this recipe, I am using my Pepita Seasoning #2 with pigtails, stewed with a few aromatics and served over rice. Oxtail could be a good substitute, but add the seasoning in the last hour of cooking time, unless using a pressure cooker like I have for this recipe.
Around 1.5kgs Of Pigtails/Oxtails, washed in lemon juice and water and drained.
1/2 a Jar of Pepita Seasoning#2-This is a vegan friendly seasoning, created by me with a base of pumpkin seeds, onion, bell peppers, dried limes, rosemary and parsley.
1 Teaspoon of Ground Ginger, Pimenton Dulce(Smoked Paprika), and Ground Pimento.
1 Tablespoon of Tomato Paste
Firstly, put the meat into a pressure cooker, filling it until it just covers the meat. Cover, and if using oxtail pressure cook for around 45 minutes on high heat for around 25 minutes, turning down for the remaining 20 minutes. If cooking the original meat, the pigtails, cook on high heat for 20 minutes, then on lower heat for 10 minutes.
When the meat is cooked, drain the water and set aside. In another pot, fry the seasoning in a small amount of oil, adding the spices and tomato paste. Do this for at least 5 minutes.
Afterwards, add the meat, and leave on a bubbling simmer in the pot for around 10 minutes, adding at least two cups of water or around 500mls.
The end dish should have a lovely velvety sauce, which is thick and flavoursome. Stir to prevent from sticking. Serve hot with rice, potatoes, cassava, and salad…. If you’re like me, perhaps some wine too! Disfrutalo!!
Here is another quick, tasty bean and pumpkin greens dish, this time with cloud mushrooms and in a rich tomato sauce. I served it as an alternative to meat sauce and pasta. If you wish, use different beans, and cheeses, or if vegan, use nutritional yeast powder/vegan cheese supplement.
250 grams of Black Eyed Peas, soaked overnight for 8 hours. Or use 1 can of black eyed peas.
1 Small Onion diced,
2 Cloves of Garlic crushed,
3-4 Cloud Mushrooms (These can be bought from a Chinese store. Presoak in hot water until softened.)
Half a Pack of Dried Pumpkin Greens (Ugu in an African store), or fresh greens/spinach.
1 Tin Of Tomatoes
Salt to taste.
1 Bay Leaf, 1 & 1/2 Teaspoons of Pimento Seeds,Dried Thyme,Cumin,Annatto Powder, and 1 Small Piece of Moruga Scorpion Chilli-This is an extremely hot chilli, from Trinidad, with an aroma and taste similar to dark chocolate,with warm nutmeg notes. Use milder chilli, if you’re not brave enough! Hahahahaha!!
Oil to sauté
Firstly,rinse the peas,and put them to cook in the pressure cooker with water cover covering over them by 2 inches. Leave on a high heat to pressurize for 20 minutes. Then turn down the heat for around 10 minutes or less.
Then in a pot, boil the dried mushrooms and pumpkin greens, for 10 minutes, until they plump up. Drain and rinse free from grit. Chop onion and garlic:
Then chop the mushrooms:
Then chop the pumpkin greens,after moving the stalks:
In a pan fry the onions and garlic, after around 5 minutes,add the mushrooms and greens,
then add the tomatoes and spices:
Leave to bubble gently until onions have softened and mushrooms have cooked for at least another 10 minutes. If the peas have cooked, quickly cool the pressure cooker(If using a manual one), by pouring cold water over the weight of the pot, until it stops hissing. Check the softness of the peas. You don’t want them too soft,but cooked and firm.
It would be advised to fry the onion at least, whilst the peas are cooking in the pressure cooker or earlier to save time.
The sauce and beans should be cooked for around 10 minutes,meanwhile boil some pasta. Check seasoning, and serve, if desired, with cheese,nutritional yeast, or vegan cheese. Disfrutalo!!
**This also makes a great breakfast dish alongside vegetarian sausages,eggs, or on top of toast.