Lobsgows Gorllewin Affrica
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Original RecipeFe wyddwn i gyd for lobsgows yn bryd traddodiadol yng Ngogledd Cymru. Ond mae fy ngwraid yn honi o Orllewin Affrica ble mae cawliau yn cael eu gwneud gyda llysiau, cig, pysgod a tomen o bupurau poeth. Fuddiant yw'r pryd yma felly... ffordd i gael fy ngwraig i ddechrau arfer gyda bwydydd Cymreig. Dylid nodi fod y risét yma yn ofandwy o boeth ac yn defnyddio rhai cynhwysion sydd yn gyffredin i Orllewin Affrica a'r Caribi ond nid i gefn gwlad Cymru! Rhaid cyfaddef fod y lobsgows yma wedi dod yn ffefryn yn ein tŷy ni. Cynhwysion
225g o gig eidion wedi ei giwbio Ychwanegwch y pupur poeth, tomato, garlleg a dyrnaid o'r nionod i brosesydd bwyd. Defnyddiwch hwn i'w torri'n fan (ond ddim i'w hylifo). Cynheswch yr olew olewydd mewn sosban fawr (neu gasserol metel) nes ei fod yn boeth. Ychwanegwch y cig a ffriwch nes ei fod wedi brwonion'n dda. Pan yn barod trosglwyddwch y cig i fowlen neu ddesgil a gosodwch a'r neilltu.
English TranslationWe all know that lobsgows is a traditional North Walian dish. But my wife comes from West Africa where they have their own traditions for stews incorporating vegetables, meat, fish and lots and lots of hot chillies. This is therefore a fusion dish... a way of getting my wife used to Welsh cookery. It should be noted that, as a result, this dish is extremely hot and it uses some ingredients that are common in West Africa and the Carribean, but which can not readily be found in rural Wales! I have to admit that this version has become a firm favourite in our household and there's often a pot of it simmering on the stove. Ingredients:
225g cubed beef Method:Add the chillies, tomatoes, garlic and a handful of the onions to a food processor. Use this to finely chop the ingredients (but do not purée them). Heat the olive oil in a large saucepan (or metal casserole) until hot. Add the meat and fry until nicely browned and when ready transfer to a bowl and set aside. Add the chilli mixture to the pan and fry for 2 minutes before adding the vegetables (apart from the finely cubed potatoes, cabbage and greens) and fry until quite soft (about 15 minutes). Now return the meat to the pan before pouring-in the water. Season well then bring to a boil and reduce to a simmer. Cover with a lid and allow to cook for between 35 and 40 minutes. At this point add the reserved potatoe, the cabbage and the greens along with the paprika and cook for a further 30 minutes. Add a little more salt and pepper (if needed) and serve in warmed bowls with thick slices of warm crusty bread or with steamed rice. |
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