KAPUCIJNERSCHOTEL / CAPUCHIN DISH
- 1 el olie
- 3 uien gesneden
- 2 el kerrie
- 500 gr gehakt
- 2 tl uienpoeder
- 2 tl gemberpoeder
- 2 tl kurkuma
- 150 gr gerookte spekjes
- 1 rode paprika
- 1 prei
- 1 toe knoflook
- 2 potten kapucijners, ik had verse uit de diepvries
- 2 el ketjap manis
- ½ tlnpeper en zout.
Verhit de olie en fruit de knoflook, uien en kerrie.
Voeg het gehakt toe met zout en.peper en bak het rul.
Kruid het gehakt met de uienpoeder, gemberpoeder, en kurkuma en voeg de spekjes toe.
Snij de paprika in stukjes en prei in enige en voeg dit samen met de kapucijners en ketjap toe en meng dit.
Laat het 10 minuten met deksel op de pan stoven
- CAPUCHIN DISH
- 1 tablespoon oil
- 3 onions (chopped)
- 2 tablespoons curry
500 g minced meat - 2 teaspoons onion powder
- 2 teaspoons ginger powder
- 2 teaspoons turmeric
- 150 g smoked bacon
- 1 whole red paprika pepper
- 1 leek
- 1 clove garlic (finely chopped)
- 2 pots of capuchin, I had fresh from the freezer
- 2 tablespoons sweet soy sauce
- ½ teaspoon pepper and salt
Heat the oil and fry the garlic, onions and curry.
Add the minced meat with salt and pepper and fry until loose.
Season the minced meat with the onion powder, ginger powder and turmeric and add the bacon.
Cut the pepper and leek into pieces, add to the capuchins and soy sauce and mix.
Let it simmer for 10 minutes with the lid on the pan.
Note:
Capuchins are a type of pea. They grow in blue-purple pods (see also the images in this article). The peas themselves are green or brownish in color. In fact, they most resemble a somewhat large variety of peas, to which they are closely related.
Recipe and photo: Annet Geelhoed
