How to prepare Canarian Watercress Stew?
The watercress stew is an ancestral recipe typical of islands such as Gran Canaria, Tenerife and La Palma, although we can also find them in the rest of the archipelago. It its made with products that can be found in any supermarket, a clear sign of the archipelago’s gastronomy.
Ingredients for 4 people:
- 400 g of watercress
- 4 ears of corn
- 6 potatoes
- 2 carrots
- 2 sweet potatoes
- Half pumpkin
- 1 onion
- Garlic
- About half a kilo of medium sized white beans
- One spoonful of paprika
- 1 rib per person
- Olive oi
Preparation
- In order to make a good watercress stew we are going to follow a few simple steps:
- We soak the beans the day before.
- We clean and cut the watercress.
- We crush in a mortar the garlic and the salt, we can include a little coriander.
- In a cauldron we add oil and toast the ribs over high flame.
- Cut the potatoes half broken to release the starch, onion, sweet potato, pumpkin and all the vegetables and add it including the pineapples.
- Add the watercress.
- Add the beans.
- Stir well and cover the cauldron well with water.
- During 2 hours and a half over medium-high fire, control that the beans, tubers and carrots become tender.
- Take out the bigger potatoes and crush and mix them with the crushed garlic.
- Add this mixture to the stew to give it a plus of flavor and thickness.
- Put the peppers, salt and paprika.
- Let it rest and ready to serve.
Canarian watercress stew is an excellent recipe for cold days where the heat of this stew together with the incredible nutritional value of all its ingredients make it an impressive recipe. We recommend to accompany it with gofio and a good Canarian cheese.