Stamppado de Brasil with Smoked Bacon Strips


  • 1 kg Süßkartoffeln, geschält und in gleich große Stücke
    2 Lorbeerblätter
    ½ Dose Kokosmilch
    250 g Wirsing (etwa einen halben Kohl), fein geschnitten
    250 g gefrorene Mais oder Zinn, entwässert
    250 g gekochte schwarze Bohnen oder eine Dose, abgetropft
    Salz und Pfeffer


Barely cover the potatoes with water. Add a little salt and the bay leaves and boil the potatoes until tender. Drain the potatoes and mash them to a fine puree. Add the coconut milk and the cabbage and warm through before adding the sweetcorn and beans. Season with salt and pepper.

For the Sauce:
1 box of The Vegetarian Butcher Smoked Bacon Strips
1 box of The Vegetarian Butcher Mince Meat
2 tbsp oil for frying
2 cloves garlic, finely chopped
1 large onion, diced
1 red chilli, finely chopped
1 tin diced tomatoes
juice of one orange (zest is optional)
bunch coriander, roughly chopped
salt and pepper

Fry the Smoked Bacon Strips in half the oil for about 4 minutes until crispy. Remove the Smoked Bacon Strips from the pan and set aside. Add the rest of the oil to the pan and fry the onion, garlic and chilli until translucent. Add the tomatoes, orange juice and the Mince and heat for a few minutes until all the ingredients are warmed through. Finally add the Smoked Bacon Strips and the coriander.

To serve, just put both pans on the table and let everyone help themselves.
Great served with (grated) Brazil nuts.