Pork Rousi ek Bred Zironmon

August 10, 2023

Pork Rousi ek Bred Zironmon

It's time to Eat the Wolrd again! This time we are going to Seychelles, a small string of islands on the west side of the African coast. I'll admit, it wasn't even someplace I had even heard of until it was proposed for this challenge. The first thing I did was google the island. And it is beyond beautiful, it redefines the word. It's white sand beaches, palm trees, and crystal clear water.

The second thing I did was google the cuisine. And found a lot of fish, which makes sense since it's an island. But I knew there had to be at least something I could eat safely. And I fit the jackpot. The blog "The Creole Melting Pot" has a lot of delicious-looking recipes, and the author is based in the Seychelles. And I was able to make a whole dinner. So those recipes will be posted in the coming days and weeks.

For now, let's talk about this delicious recipe, that is absolutely from The Creole Melting Pot and incorporates some really great ingredients. I wasn't able to find the pumpkin greens it calls for, and I plan on looking when I make it in the future, but the swiss chard was also excelled in there. The garlic, ginger, sesame, and soy is such a delicious combination, you won't want to miss this one.

Check out all the wonderful Seychelles dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Seychelles Creole Rice
Sneha’s Recipe: Kari Koko - Seychelles Coconut Chicken Curry
A Day in the Life on the Farm: Seychellois Pwason Griye
Culinary Cam: A Seychellois Seafood Duo: Crab Curry + Smoked Fish Salad

Pork and Greens Recipe

4-5 boneless country-style pork ribs, sliced thin

3-4 Tbsp. oil

1 bunch of collard greens

1 Tbsp. ginger paste

1 Tbsp. garlic paste

1 onion, sliced

1/3 c. water

1 Tbsp, coconut aminos

1/4 tsp. sesame oil

Salt and pepper to taste

Heat the oil over high heat in a wok. Add the sliced pork and leave it, don't stir, until it started to brown in some spots. Stir, leaving to brown, until it's cooked through.

Add the onion, ginger, and garlic paste and cook for 2-3 minutes more. Add the water to deglaze and let it bubble up and get thick. Remove from the pan.

Add more oil to the pan and add the chopped collard or pumpkin greens. Saute for 3-4 minutes and then add the coconut aminos and sesame oil. Add the pork to the pan and cook until the collards are cooked through but not completely cooked down.

Remove from the heat and serve.

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Previous Eat the World contributions from Africa