Annatto oil and colombo pork stew

Directions

1. Marinate pork with the finely chopped onion, juice of 1/2 lemon, 2 garlic cloves and crushed bay leaf. Add salt and pepper. Cover with water and place in the refrigerator for two hours.

2. Peel and cut the carrots into chunks. Wash and cut the squash into thick slices . Peel potatoes and cut into quarters.

3. In a pan, heat up the oil and fry the pieces of pork after removing them from the marinade. Keep the marinade aside as you will use it later on.

4. Roast all the pieces on each side but do not let them burn! Add the bouquet garni. Mix and turn for ten minutes. Add a little water if necessary.

5. Once the meat is well-coated, add the spices, half the marinade juice and the colombo powder. Mix well and simmer for ten minutes.

6. Your sauce should have now taken the beautiful ocher color characteristic of colombo and annatto oil. Add your vegetables : potato, carrot, zucchini and whole allspice avoiding the drill

7. Cover with water, season to taste and simmer for one hour. Check the water level and top up if necessary. After an hour your pork is cooked and your sauce creamy, your pork colombo is ready.

8. Traditionally, pork colombo is eaten with white rice and sides such as plantains, yams or sweet potatoes

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