Nathalie shares her favorite recipe, full of exotic flavors: the Guyanese Colombo!
Chicken or Pork
Green mangoes or apples
The meat needs to be marinated a day or a couple of hours in advance with: sweet onions, fresh ginger, a little bit of curry powder, 2 or 3 whole cloves, oil, vinegar and kosher salt.
It starts with pan frying the meat in a big Dutch oven (or any type of large cast iron cookware). We call it “roussir la viande” which means that the meat will get kind of reddish/as if a little bit burnt. When the meat is ready, I add the onions with the marinade and then the vegetables: potatoes, green beans, zucchinis and eggplants. On the side, you have to prepare your curry.
Two big tablespoons of curry powder (the best is Colombo powder which is a mixture of yellow curry, curcuma, grounded cumin, fenugrec, coriander and a little bit of cayenne or any chili pepper) + hot water + olive oil + two squeezed lemons and plenty of garlic.
You pour the curry sauce over the meat and vegetables with finely slices of green mango (or green apples) and let it gently cook until it is delicious. We serve it with rice. It smells sooo good in the kitchen: I hope you will try it!