Guisado del Inca (Inca Stew)

Ingredients:

350g onions, chopped
4 tbsp oil
2 garlic cloves, crushed
900g belly pork
75g long-grain rice
440g tinned tomatoes
400ml (about) chicken stock, hot
1/2 tsp paprika
1/4 tsp ground cinnamon
1 tsp saffron threads, crumbled
225g potatoes
2 plantains, peeled and sliced (or use green bananas)
50g salted peanuts
salt and freshly-ground black pepper, to taste

Method:

Heat half the oil in a pan, add the onions and garlic and fry, stirring frequently, for about 10 minutes, or until well browned. Cut the pork into cubes then stir into the onion mixture along with the rice. Cook until the rice has absorbed some of the oil and is turning translucent (add a little water, as necessary, to prevent burning and sticking).

Pour the juice from the tomatoes into a measuring jug then make up to 450ml with hot chicken stock. Chop the tomatoes and add to the pork mixture together with the tomato juice and chicken stock mixture. Bring to a simmer then add the paprika, cinnamon and saffron. Simmer gently for 20 minutes.

Peel and cube the potatoes then add the remaining oil to a pan and use to fry the potatoes over low heat for about 15 minutes. When the stew has cooked for 20 minutes add the potatoes, plantains and peanuts. Cook for a further 15 minutes, or until the plantains are tender. Adjust the seasonings to taste and serve immediately.