Rapa Nui Cazuela is a traditional Pascuense (from Rapa Nui/Easter Island recipe (based on a Chilean original) for a classic stew of pork, mutton or chicken with local root vegetables and plantains cooked in a stock base. The full recipe is presented here and I hope you enjoy this classic Chilean version of: Rapa Nui Cazuela.
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This is a casserole dish adopted from Chile. The Easter Island version contains Polynesian ingredients such as sweet potato and plantain and omits the usual corn on the cob. Pork, chicken or mutton are also the more usual meats. Seafood cazuela is also prepared on Rapa Nui.
Ingredients:
4 pieces of pork, mutton or chicken thighs
2l water or beef/chicken stock
1 large onion, chopped
2 garlic cloves, minced
2 green chillies, chopped
2 sweet potatoes, peeled and quartered
4 plantains or green bananas, peeled and halved
2 taro corms, peeled and quartered
100g pumpkin (or butternut squash), cubed
1 tsp ground cumin
1 tsp dried oregano, crumbled
1 teaspoon paprika
Salt and freshly-ground black pepper, to taste
Fresh coriander or parsley for garnish (optional)
Method:
Pour the water or stock into a large pan and bring to a boil. Add the meat and a pinch of salt, and simmer for about 30 minutes, skimming off any foam.
In a pan, fry the chopped onion, garlic, and chillies with a little oil, for about 5 minutes, or until soft. Add the cumin, oregano, and paprika. Stir well to combine.
Assemble the Stew: Add the fired mixture to the pan with the meat. Now, add the pieces of sweet potato, taro, plantains, and pumpkin. Let it simmer for another 30 minutes.
Taste and adjust the levels of salt and black pepper.
Serve each portion with a piece of meat, a potato, a pice of corn, and stock. Garnish with fresh coriander or parsley.
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