Stewed Soya Chunks (recipe)
Stew Beef? No! Stewed Soya Chunks! My secret? Seasoning them slightly more assertively than if I was using meat. Even though I only buy “Seasoned” chunks, they still need more… well … seasoning! Then season them the same way you would meat. What does this mean? Well, yes, I left these overnight in a green seasoning marinade. Seared them in browning, added my ketchup, soy sauce, ginger, garlic etc. in the cooking process, and of course a little scotch bonnet had to enter the mix!
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- 1 250g bag of seasoned dehydrated soya chunks
- 1 tsp salt
- 1 tsp pepper
- 1 tbs Angostura Bitters
- 1/2 cup green seasoning (chadon beni, chives, thyme)
- 2-3 cloves garlic, crushed
- 3 tbs brown sugar
- 2 tbs cooking oil
- 2 tbs margarine
- 4 tbs tomato ketchup
- 1 tbs soy sauce
- 2 onions, medium sized, sliced
- 1 tomato chopped
- 1 bouillon cube (chicken or vegetable)
- 3 pimento peppers
- 1/2 cup dry sherry or cooking wine (red or white)
- 1 scotch bonnet pepper, left whole
- 1 chive, for garnish
- Rehydrate the soya chunks by covering, until level, with hot water.
- Wait 15 minutes or until the water has been absorbed.
- Press/pour out any extra liquid.
- Season with salt and pepper
- Toss with green seasoning and bitters for 2 hours to overnight.
- IN THE MORNING:
- Heat oil over medium heat in oven-proof dutch oven or large skillet
- Add sugar and brown to deep reddish brown
- Remove the soya chunks from the marinade (reserve the marinade)
- Add the soya chunks to the pan and turn to coat all sides.
- When seared add margarine
- Cook chunks for 12 minutes, turning about every 3 minutes or so, to ensure even caramelization on all sides.
- Add reserved marinade, bouillon cube, onions, garlic, tomato, ketchup, pimentos, sherry/wine and scotch bonnet pepper.
- Simmer for 5 minutes
- Garnish with chopped chives and serve.