← Nouns Cooking · Caribbean

Ingredients

• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 1 green pepper, finely chopped
• 3 cloves Garlic, minced
• 500 g Minced beef
• 1 tsp ground cumin
• 1 tsp Dried oregano
• 1 Bay leaves
• 200 ml passata or tomato sauce
• 60 ml dry white wine (or water) (optional)
• 40 g Raisins
• 60 g pimiento-stuffed green olives, halved
• 1 tbsp Capers (optional)
• ¾ tsp Salt
• ¼ tsp Black pepper

Method

1. Heat the oil in a large frying pan over medium heat. Cook the onion and pepper for 5 min until soft, then add the garlic for 1 minute.
2. Turn the heat up, add the beef and break it up with a spoon. Cook for 5 min until browned and any liquid has evaporated.
3. Stir in the cumin, oregano and bay leaf, then pour in the passata and wine (if using). Bring to a simmer.
4. Add the raisins, olives and capers (if using), season and simmer gently for 10 min, stirring now and then, until thick and saucy.
5. Remove the bay leaf and taste for salt. Serve with white rice, black beans and fried sweet plantains.

Tips

• Many Cuban families add small fried potato cubes at the end; stir them in just before serving so they stay crisp.
• Leftovers make a great filling for empanadas or stuffed peppers.

Sources

Written in our own words after cross-checking these recipes:

Curious Cuisiniere Taste the Islands