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West Indian Potée - Braised Meats with VegetablesTheWorldWideGourmet.com

Flavors of the French West Indies

Total time: more than 2 hr

Preparation: 30 minutes
Soaking time: 2 hours
Cooking time: About 2 1/4 hours
Cost: Very reasonable
Difficulty: Very easy

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:106.6 kcal

Proteins:4.2 g

Fats:5.5 g

Carbohydrate:10.6 g

Fibers:2 g

Sugar:3.7 g

Cholesterol:13.1 mg

Sodium:104.9 mg

Calcium:25.1 mg

Energy:2469 kcal

Proteins:97.6 g

Fats:127.7 g

Carbohydrate:246.5 g

Fibers:47.3 g

Sugar:86.4 g

Cholesterol:303.5 mg

Sodium:2428.8 mg

Calcium:580.8 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

0.5

g

salted ham or country ham

700

g

pork shoulder

300

g

smoked bacon

1000

g

salted pork spareribs

1

small green cabbage

8

carrots

4

small sweet potatoes

1000

g

yams

4

turnips

6

green bananas (ti nain)

2

plantains

1

bay leaf

2

sprigs of fresh thyme

5

ml

black peppercorns

5

ml

juniper berries

1

onion stuck with 2 cloves

2

limes

1

west indian chili pepper

6

green onions

2

shallots

1/2

bunch flat leaf parsley

75

ml

olive oil

salt and pepper

METHOD

  1. Soak the ham, pork shoulder and spareribs in cold water for 2 hours.
  2. Rinse and drain; cut the bacon into pieces.

Preparing the vegetables

  1. Wash and peel the vegetables.
  2. Cut the cabbage into quarters, removing the core and large veins. Carefully wash the leaves under running water to remove any soil or insects that may be inside. Cut the cabbage into wedges.
  3. Rinse the yams, sweet potatoes and banans under cold water; rub them with the halved limes and set aside in a bowl of cold water.

Cooking

  1. Blanch the cabbage wedges for 10 minutes in unsalted boiling water.
  2. Place the meats, bacon, turnips, carrots, onion and seasonings into a large pot or Dutch oven; cover with water and simmer, covered, for 1 hour, skimming the surface from time to time.
  3. Add the cabbage, yam, green bananas and sweet potatoes. Cook over medium heat for 30 minutes longer. Check for doneness with the tip of a knife - you should easily be able to pierce the yams, sweet potatoes and green bananas.

Sauce and presentation

  1. Meanwhile, peel the green onions and shallots, wash the parsley and chop everything finely.
  2. Mince the quarter chili, reserving the rest for the table. In a bowl, combine the chopped chili, green onions, shallots and parsley and pour 2 ladlefuls of boiling cooking liquid from the potée on top. Whisk everything together and correct the seasoning as necessary.
  3. Cover the bowl and leave to infuse for 15 minutes; add the olive oil.
  4. Serve the meats on a platter surrounded by the various vegetables; serve the sauce in a sauceboat on the side.

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese

CHEF'S NOTES

The meats and bacon are already very salty, so we recommend not adding any salt. You can corrrect the seasoning to taste at the end of the cooking time.

The pork blade (shoulder) is best not deboned.

It's best to blanch the cabbage for a few minutes in a separate pot of water before proceeding with the recipe in order to make it more digestible.



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