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Chaudage (Pork and Beef Stew)
Chaudage (Pork and Beef Stew) is a traditional Guadeloupean recipe for a classic simple stew of beef and pork in a chilli and onion base. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Pork and Beef Stew (Chaudage).
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
4
Rating: 
Tags : Herb RecipesPork RecipesBeef RecipesGuadeloupe Recipes
Chaudage: chodaj in Creole comes from the French word échauder: to soak in hot water.
Ingredients:
300g pork, cubed
300g lean beef, cubed
1 habanero chilli (keep whole)
salt and freshly-ground black pepper, to taste
1 onion, finely chopped
6 tbsp flat-leaf parsley, chopped
4 cives, finely chopped
2 sprigs of thyme
6 garlic cloves, minced
Method:
Place the onion, cives, thyme and garlic in a large pot. Pour in enough water so that it will cover the meat. Bring to a boil then add the meat.
Bring back to a boil, reduce to a simmer than add the parsley. Stir to combine and drop in the whole chilli. Cover the pot and simmer for about 2 hours, or until the meat is tender.
Remove the chilli (you can serve this on a plate with a little of the stock so anybody who likes their dish spicy can mash the chilli and add to their dish).
Serve the Chaudage accompanied by Creole black pudding and a starchy accompaniment: plantains, breadfruit, yams, sweet potatoes, cassava, tannia, etc.
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