Nigerian Fiery Peppered Pork Stew
Lunch @ "Kafe Utu".
"Black angus pork belly, charred Peppers, habanero, smoked fish. Served with coconut rice and mango salsa."
I must ask…..is pork popular in Nigeria? But I did find such a dish online so I guess the dish does exist. I am just not sure how authentic this dish is.
The pork bellies were stewed soft then they can be carved up pretty easily but not to the point that they disintegrate. The star of the dish had to be the pink peppercorns (in abundance in the stew) as they popped and exploded in the mouth to perfumery peppery blasts that really woke up the senses. The smoked fish probably added both smokiness and umami as the stew was very moreish, and really went well with coconut rice. I didn’t really need the mango salsa “to cool the tongue down” but it was immensely sweet and enjoyable as the mango was just so delectable.
My table enjoyed this dish that we had never encountered.
We did go with the suggestion and ordered an extra plate of Chapati to soak up the curry sauce but we did not think the Chapati that arrived was enjoyable. They were too tough and thick compared to the local Chapatis found in Singapore; and despite appearances, none of the chewiness of Pratas too. More like extra thick crepes. Neither here or there; neither of us at the table were fond of them.
Nigerian Fiery Peppered Pork Stew
Lunch @ "Kafe Utu".
"Black angus pork belly, charred Peppers, habanero, smoked fish. Served with coconut rice and mango salsa."
I must ask…..is pork popular in Nigeria? But I did find such a dish online so I guess the dish does exist. I am just not sure how authentic this dish is.
The pork bellies were stewed soft then they can be carved up pretty easily but not to the point that they disintegrate. The star of the dish had to be the pink peppercorns (in abundance in the stew) as they popped and exploded in the mouth to perfumery peppery blasts that really woke up the senses. The smoked fish probably added both smokiness and umami as the stew was very moreish, and really went well with coconut rice. I didn’t really need the mango salsa “to cool the tongue down” but it was immensely sweet and enjoyable as the mango was just so delectable.
My table enjoyed this dish that we had never encountered.
We did go with the suggestion and ordered an extra plate of Chapati to soak up the curry sauce but we did not think the Chapati that arrived was enjoyable. They were too tough and thick compared to the local Chapatis found in Singapore; and despite appearances, none of the chewiness of Pratas too. More like extra thick crepes. Neither here or there; neither of us at the table were fond of them.