Jamaican Jerk Tempeh Stew and Brno

Continuing with the Eastern European vacation recap, we go to Brno, the second largest city in the Czech Republic. It has more of a college-town feel, more local folklore—I vaguely recall the legend of “the dragon” featured in the town’s inception story. I’m sure you will agree with both KP and myself that this dragon is an alligator.

We climbed the bell tower of the Brno cathedral and enjoyed a resplendent cityscape from above it all.

By the time we were in Brno, I felt guilty about not ordering “authentic, traditional Czech food” and ordered this meaty, heavy dish. Everything in Czech seemed like a variation of hamburger soup. But this one was spicy enough to be really good. Hotel Pegas.

In Michael Pollan’s Cooked he describes onions, carrots, and celery as the Holy Trinity for soups and stews. Tempeh is the sort of food I never would have found on my own. In fact, after I purchased it for this recipe, I punished the package in a dark forgotten corner of my refrigerator until a month’s time of nagging conscience prompted me to pull it forth and cook this. So glad I have a conscience. This dish does resemble most of the traditional food I found to eat in Eastern Europe. Very goulashy.

 

Jamaican Jerk Tempeh Stew

Adapted from a recipe at People’s Coop

2 tablespoons olive oil

1 cup diced onion

1/2 cup chopped carrots

1/2 cup chopped celery

1 tablespoon minced ginger

2 tablespoons minced jalapeño peppers

1 tablespoon minced garlic

1/2 teaspoon crushed red pepper

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 tablespoon cracked black pepper

2 teaspoons ground allspice

2 cups tempeh, cut into 1/2-inch cubes

2 cups diced sweet potatoes

3 cups water

2 cups diced tomatoes

2 cups tomato sauce

1 tablespoon Louisiana Crystal hot sauce

3 tablespoons honey

In a large pot, heat the oil over high heat. Add the onion, carrots and celery and sauté for 15-20 minutes. If you’re like, am I done sautéing? The answer is, no. Five more, or ten more minutes. Then add the ginger and jalapeños and cook for 5 more minutes. Next, add the garlic, spices, tempeh and sweet potatoes and sauté 2 minutes. Pour in the water, cover and bring to a boil. Reduce heat to medium and boil 5 minutes. Add the diced tomatoes, tomato sauce, hot sauce and sugar and simmer 15 minutes until the sweet potatoes are tender.

Haiku #145 May 25^th

Pajda at the square

in Krakow with medieval

kegs, tents, and minstrels.

Haiku #146 May 26^th

Slovakia does

not want people to survive

travel labyrinth.