Guadeloupe Porc-Colombo
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Porc-Colombo, the national dish of Guadaloupe, is a Caribbean Creole pork stew made with Colombo seasoning. When slavery was abolished in French Guadaloupe in 1848, indentured laborers from India and Sri Lanka immigrated to work the archipelago's sugar plantations. Colombo seasoning, which gets its name from the capital of Sri Lanka, is a curry combining French herbs and Indian spices, which can include turmeric, brown mustard seed, coriander, thyme, peppercorn, fenugreek, and allspice.
Learn more about the politics of Porc-Colombo from The Politics of Cuisine on Instagram.
Recipe is from here.
Ingredients
For the Colombo powder:
1 Tbsp. ground coriander
1 tsp fenugreek seeds
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp turmeric
1/4 tsp cardamom seeds
1/4 tsp mustard powder
1/8 tsp ground mace
1 pinch cayenne pepper
For the porc-colombo:
1-3/4 lbs. pork meat (we used shoulder, diced)
7 cloves garlic, crushed
2 green chilies, finely chopped
1 pinch ground cloves
Splash of vinegar
1 onion, chopped
4 chives, chopped
Pinch of ground coriander
Pinch of ground fennel or star anise
1 sprig thyme
1 green mango, chopped (although we grated it, which also worked)
1 aubergine (egg plant), diced
1 courgette (zucchini), cut into chunks
3 potatoes, peeled and diced
Juice of 1 lemon
Oil for frying
Salt
Pepper
Directions
1. For the Colombo powder, grind all the spices together.
2. Marinate the meat in 5 of the garlic cloves, 1 of the chillies, the clove powder, a splash of vinegar, salt and pepper for 30 minutes.
3. In a little bit of oil, fry the onion, chives, remaining garlic, fennel/anise, coriander and thyme for a few minutes.
4. Add the meat, green mango and remaining chilli and brown the meat.
5. Add the aubergine, courgette, potatoes and 2 tbsp of the Colombo powder (this will leave you with a small amount of leftover Colombo powder – we used it as a spice rub on some pork steaks later in the week).
6. Add enough water to the pan that the meat and veg are just covered and simmer for around 50 minutes, stirring from time to time.
7. Five minutes before serving, add the lemon juice.
2. Marinate the meat in 5 of the garlic cloves, 1 of the chillies, the clove powder, a splash of vinegar, salt and pepper for 30 minutes.
3. In a little bit of oil, fry the onion, chives, remaining garlic, fennel/anise, coriander and thyme for a few minutes.
4. Add the meat, green mango and remaining chilli and brown the meat.
5. Add the aubergine, courgette, potatoes and 2 tbsp of the Colombo powder (this will leave you with a small amount of leftover Colombo powder – we used it as a spice rub on some pork steaks later in the week).
6. Add enough water to the pan that the meat and veg are just covered and simmer for around 50 minutes, stirring from time to time.
7. Five minutes before serving, add the lemon juice.
Serves 4