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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[RECIPE] Stewed Soya Chunks
Author: Sarina
  • 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
  1. Rehydrate the soya chunks by covering, until level, with hot water.
  2. Wait 15 minutes or until the water has been absorbed.
  3. Press/pour out any extra liquid.
  4. Season with salt and pepper
  5. Toss with green seasoning and bitters for 2 hours to overnight.
  7. Heat oil over medium heat in oven-proof dutch oven or large skillet
  8. Add sugar and brown to deep reddish brown
  9. Remove the soya chunks from the marinade (reserve the marinade)
  10. Add the soya chunks to the pan and turn to coat all sides.
  11. When seared add margarine
  12. Cook chunks for 12 minutes, turning about every 3 minutes or so, to ensure even caramelization on all sides.
  13. Add reserved marinade, bouillon cube, onions, garlic, tomato, ketchup, pimentos, sherry/wine and scotch bonnet pepper.
  14. Simmer for 5 minutes
  15. Garnish with chopped chives and serve.






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