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Lobsgows Gorllewin Affrica (West African Lobscouse)

Lobsgows Gorllewin Affrica (West African Lobscouse) is modern Fusion recipe for the traditional Welsh dish of Lobscouse, but with a West African twist. The full recipe is presented here and I hope you enjoy this classic Welsh version of: West African Lobscouse.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

6–8

Rating:

Tags : Chilli Recipes Beef Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Fe wyddwn i gyd for lobsgows yn bryd traddodiadol yng Ngogledd Cymru. Ond mae fy ngwraid yn honi o Orllewin Affrica ble mae cawliau yn cael eu gwneud gyda llysiau, cig, pysgod a tomen o bupurau poeth. Fuddiant yw'r pryd yma felly... ffordd i gael fy ngwraig i ddechrau arfer gyda bwydydd Cymreig. Dylid nodi fod y risét yma yn ofandwy o boeth ac yn defnyddio rhai cynhwysion sydd yn gyffredin i Orllewin Affrica a'r Caribi ond nid i gefn gwlad Cymru! Rhaid cyfaddef fod y lobsgows yma wedi dod yn ffefryn yn ein tŷy ni.

Cynhwysion:

225g o gig eidion wedi ei giwbio
3 neu 4 o bupur poeth (eg Scotch Bonnet)
3 tomato aeddfed wedi eu torri
3 clof o arlleg
1 llwy de o paprica
200g o datws melys wedi eu ciwbio
2 plantain wedi eu tafellu i gylchau tua 1cm o drwch
225g o datws wedi eu ciwbio'n fân
110g o nionod wedi eu ciwbio
110g o fresych gwyn wedi eu tafellu
200g o ddail gwyrdd tywyll wedi eu torri'n fân
110g o foron wedi eu tafellu
2 gennin wedi eu tafellu
2.2l o ddŵr
halen a phupur du i flasu
olew olewydd

Dull:

Ychwanegwch y pupur poeth, tomato, garlleg a dyrnaid o'r nionod i brosesydd bwyd. Defnyddiwch hwn i'w torri'n fan (ond ddim i'w hylifo). Cynheswch yr olew olewydd mewn sosban fawr (neu gasserol metel) nes ei fod yn boeth. Ychwanegwch y cig a ffriwch nes ei fod wedi brwonion'n dda. Pan yn barod trosglwyddwch y cig i fowlen neu ddesgil a gosodwch a'r neilltu. Ychwanegwch y gymysgedd pupur poeth a ffriwch am 2 funud cyn ychwanegu'r llysiau (heblaw'r tatws mân, y bresych a'r gwyrddni) i'r sosban a ffriwch nes eu bod yn weddol feddal (tua 15 munud). Nawr ychwanegwch y cig i'r sosban cyn arllwys y dŵr am ben y cyfan. Ychwanegwch halen a phupur at eich blas yna dewch a'r gymysgfa i ferwi cyn gosdwng y gwres i lederwi. Ychwanegwch gaead a choginiwch y gymysgfa am 35–40 munud. Nawr ychwanegwch y tatws, y gwyrddni a'r bresych ynghyd a'r paprica a choginiwch am 30 munud arall. Ychwanegwch fwy o halen a phupur (os oes angen) a gweinwch mewn powleni cynes unai gyda tafellau trwchus o fara cystiog cynnes neu gyda reis wedi ei stemio.

English Translation

We all know that lobsgows is a traditional North Walian dish. But my wife comes from West Africa where they have their own traditions for stews incorporating vegetables, meat, fish and lots and lots of hot chillies. This is therefore a fusion dish... a way of getting my wife used to Welsh cookery. It should be noted that, as a result, this dish is extremely hot and it uses some ingredients that are common in West Africa and the Caribbean, but which can not readily be found in rural Wales! I have to admit that this version has become a firm favourite in our household and there's often a pot of it simmering on the stove.

Ingredients:

225g cubed beef
3 or 4 hot chillies (eg Scotch bonnets)
3 ripe tomatoes, chopped
3 garlic cloves
1 tsp paprika
200g sweet potatoes, cubed
2 plantains, sliced into 1cm rounds
225g potatoes, finely diced
110g onions, diced
110g white cabbage, shredded
200g any strong greens, finely chopped
110g carrots, sliced
2.2l water
salt and black pepper, to taste
olive oil

Method:

Add the chillies, tomatoes, garlic and a handful of the onions to a food processor. Use this to finely chop the ingredients (but do not purée them). Heat the olive oil in a large saucepan (or metal casserole) until hot. Add the meat and fry until nicely browned and when ready transfer to a bowl and set aside.

Add the chilli mixture to the pan and fry for 2 minutes before adding the vegetables (apart from the finely cubed potatoes, cabbage and greens) and fry until quite soft (about 15 minutes). Now return the meat to the pan before pouring-in the water. Season well then bring to a boil and reduce to a simmer. Cover with a lid and allow to cook for between 35 and 40 minutes.

At this point add the reserved potato, the cabbage and the greens along with the paprika and cook for a further 30 minutes. Add a little more salt and pepper (if needed) and serve in warmed bowls with thick slices of warm crusty bread or with steamed rice.