Fruity & Spicy Pork Stew with Coriander Pap

← Back

Pork stew has never tasted better! This fruity and spicy stew, served with delicious stywe pap, is the ultimate comfort meal. Trust us, you’ll want to mop up every last drop of sauce with those scrumptious bits of stywe pap!

Serves: 4-6

1.2 kg pork neck, cut into chunks
2 tbsp (30 ml) vegetable oil
2 onions, chopped
2 carrots, peeled and diced
2 celery sticks, diced
2 garlic cloves, crushed
1 tbsp (15 ml) grated ginger
1 tbsp (15 ml) medium curry powder
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander
2 tsp (10 ml) turmeric
1 tsp (5 ml) ground cinnamon
1 c (250 ml) apricot or peach juice
1 ½ c (375 ml) prepared chicken or vegetable stock
250 g mixed dried fruit (prunes, peach, apricot, apple)
handful of fresh coriander, chopped
freshly ground salt and pepper to taste

Coriander Stywe Pap:
4 c (1 L) water
1 ½ c (375 ml) FEAST Super Maize Meal
handful of fresh coriander, chopped
freshly ground salt and pepper

Heat the oil in a large pot and brown the chunks of pork neck. Remove and set aside.

Add the onion, carrot, celery, garlic, ginger and spices to the pot (add a bit more oil if needed) and sauté until softened and fragrant.

Add the peach juice and stock and bring to the boil. Place the meat back into the pot and top with the dried fruit, cover and cook over a low heat for +- 45 minutes or until pork is tender.

Stir in the fresh coriander and season to taste.

For the pap: Heat the water until it starts to boil. Add 1 c (250 ml) FEAST Super Maize Meal, stir well until smooth. Cover and simmer over a low heat for 5 minutes. Add the remaining maize and stir over the heat until a thick consistency is reached. Stir in the coriander and heat through for a few seconds. Season to taste.

Enjoy this stew by mopping up the sauce with bits of stywe pap! Delicious.