I don’t know why, but germans are addicted to meat: No meal is complete withour meat and some say germans even eat meat breakfast, lunch and supper and inbetween – maybe they are right. In ancient times when germans lived with their clan in clay and straw houses, prayed to horses, trees and cruel gods, they did fight a lot inbetween and against the romans and went into battles with bleached hair, naked and sometimes painted blue. After such battles they ate lots of pork roast. And the best fighter got the best and biggest piece of the roasted pig called the heroe piece. Maybe this is still running in our genes…eat lots of pork and such...having your daily heroe piece…
Yesterday I used only a little meat (in german terms) after the big duck and goose feast:
I cooked a big pot of vegetable stew with one sausage.
1 medium garlic sausage, type Cabanossi
4 red pointed sweet bell pepper, cut in bigger chunks
1 big carrot, diced
3 tablespoons celery, cut in small dices
3 onions, diced
½ Hokkaido pumpkin, peeled, without seeds and cut in cubes (2 cm x 2 cm)
1 handful thin string beans (blanched)
1 small can tomatoe chunks and juice
1 small can kidney beans, rinsed
1 big red chilli poblano, chopped
2 starfish chilli, chopped
1 pinch smoked chilli powder
1 pinch cumin
2 pinches cinnamon
1 pinch allspice, freshly grind
1 pinch pepper, black, freshly grind
1 pinch orgeno
1 bunch cilandro (green coriander) leaves, chopped
1 dash fish sauce
First I roasted onions and Cabanossi sausage (cut in slices), until onions were translucent and Cabanossi a little browned (if one don't like sausages this stew goes well with chicken or turkey cubes or even with tofu too). I did not use any additional fat. I added bell pepper, chillies, carrot and celery, stir fried this a little more. Afterwards I added tomatoe chunks/juice, kidney beans and a little salt.
This had to simmer about 10 minutes with a lid on. After 10 minutes I added the spices, oregano, string beans, and pumpkin cubes: 10 more minutes to go with a lid on until pumpkin was soft. Before serving I sprinkled the cilandro and adjusted the seasonings. We had it with rice.