Kiskeya Consomme
Ingredients
- 1 lb goat meat or beef
- 2 tbsp of Haitian epis or sofrito – 2 tsp kosher salt – 2 tbsp white vinegar
2 tbsp of tropical Stew seasoning
3-4 tbsp of tomato puree
- 1-2 tbsp of Tropical stews seasoning
- 4 tbsp canola oil – 1 large diced onion
- 3 medium diced carrots
- 2 medium diced potato
- 4 cloves – 3 medium garlic cloves chopped – 1 bouquet garni (parsley & thyme)
- 1 whole green Scotch bonnet pepper
- 2-3 tbsp tomato puree
- 2 to 3 red chili chopped
- 6-8 cups of water (for the stew)
6 cups of boiling water (for the meat)
1-2 bunches of watercress or some fresh spinach
Preparation
1. Wash your meat with lemon and set aside.
2. Make a mixture with the epis or sofrito, salt, white vinegar, cloves and the Tropical Stews seasoning. Season the meat with this mixture and let it rest for a minimum 1 hour.
3. In a large pot, add the oil, the seasoned meat, and cook on medium heat until brown.
4. Add the hot water by ½ cup increments until the meat is tender. Remove the meat chunks from the jus and set aside.
5. Peel the root vegetables and cut into bite size. Keep them submerged under water to prevent browning.
6. In a medium skillet, cook the diced onion until soft for 5–8 minutes.
7. Add the tomato puree, the meat, cook for 3-5 minutes. Remove the meat.
8. Add the water to the pot with 2 tsp of kosher salt. When the water comes to a boil, add the carrots, the malanga lila cut in large dice and let cook for 15 minutes.
9. Add the diced potato, the red chopped chili, the chopped garlic, the bouquet garni, the Tropical Stews seasoning, the cooked meat, and the green plantain cut in slices. Cook for an additional 15 minutes. If you want a thicker stew, take out a small piece of cooked malanga from the stew, mash it with some of the liquid and add back to the pot.
10. Adjust the taste if needed. When all the root vegetables are cooked. Stop the cooking.
11. Add the watercress or spinach to the stew and stir to allow the leafy greens to wilt.
12. Serve warm.