Pork colombo is probably the most well-known creole dish in mainland France - it's often on the menu at the school canteen in fact - so I was surprised to see that the recipe in this month's Martinique-themed Kitchen Trotter box was for Sweet Potato Colombo. At the end of the recipe, it mentioned that you could add prawns or chicken to the dish, so, as I had some leftover roast pork in the fridge, I decided to add that. As I'd already made one vegetarian dish this week (roasted winter vegetable lasagne), I thought that carnivore Madhouse Daddy might pull a face if I did another meatless meal !
Pork & Sweet Potato Colombo
2tbsp colombo paste
1 leaf of India wood
600g sweet potato, peeled and chopped
2 carrots, peeled and chopped
leftover roast pork (optional)
4 sprigs of fresh parsley
3 cloves of garlic
2tbsp olive oil
Heat the oil in a large pan or wok and gently fry the garlic, onion and parsley. (As I was out of fresh parsley and there was a tub of "dog sauce" spices in the box, made up of dried onions, garlic, parsley and chilli, I decided to use some of that instead.)
Add the sweet potatoes and carrots and season with salt and pepper.
Time to add the colombo paste and India Wood leaves - they smell of mouldy forest leaves, but apparently this is quite normal ! Crush them to release the flavours.
Add enough water to just cover the vegetables and simmer for 15 minutes until the vegetable are soft but still firm.
Add the pork for the last 10 minutes and give it all a good stir. Make sure the pork is thoroughly reheated then serve with rice.
If you leave out the pork, you have a vegetarian meal than can be used as a main meal with rice or a side dish with grilled fish or meat. It's only very slightly spiced so it's great as a family-friendly option.
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