Haitian Tchaka: Hearty Island Stew
Haitian Tchaka is a vibrant and soul-warming stew that captures the essence of Haitian cuisine. This dish balances hearty textures and bold flavors by combining dried corn, red beans, succulent turkey, and an assortment of vegetables simmered in creamy coconut milk. Perfect for a cozy meal, this stew is seasoned with fragrant herbs and offers a gentle heat that warms the heart.
Ingredients
🌽 1-12 ounce bag dried corn
🫘 1-12 ounce bag small red kidney or pinto beans
🍗 1 1/2 pounds turkey, pre-seasoned
🎃 1 pound calabaza or kabocha squash, chopped into large pieces
🥒 1 chayote, peeled and cubed or sliced
🥥 1 can Goya coconut milk
🧄 3 cloves garlic
🌿 Fresh thyme
🌿 Fresh parsley
🍆 1 packet Maggi chicken bouillon
🌶️ 1 Habanero or Scotch Bonnet pepper, whole
🧂 Salt
⚫️ Pepper
🧈 Butter
🌶️ Vineg (Haitian Hot Sauce)
🌽 1 whole ear of corn
Instructions
1- Soak Corn and Beans:
- Begin by soaking the dried corn and beans overnight to rehydrate them.
2- Initial Boil:
- Drain and rinse the soaked corn and beans the next day.
- Transfer them to a large aluminum pot, covering them with ample water.
- Boil for about 1 hour until they start to tenderize.
3- Cook Turkey:
- In another pot, cook the pre-seasoned turkey over medium heat until tender and browned.
- Set aside.
4- Prep Vegetables:
- Peel the squash and chayote.
- Chop the squash into large pieces and cube or slice the chayote.
5- Add Vegetables:
- Incorporate the squash and chayote into the boiling corn and beans.
- Cover and boil until soft.
6- Mash Squash:
- Once tender, remove a portion of the squash.
- Mash it in a blue bowl until smooth, then return it to the pot to help thicken the stew.
7- Combine Ingredients:
- Add the whole ear of corn, coconut milk, and cooked turkey to the pot.
8- Season Stew:
- Sprinkle with Maggi chicken bouillon.
- Add thyme, parsley, a whole pepper, salt, pepper, butter, and vineg.
- Adjust these to your taste.
9- Final Simmer:
- Stir everything well and allow the stew to simmer gently until all ingredients meld together, achieving a rich, thick consistency.
10- Serve:
- Ladle the Haitian Tchaka into bowls.
- Serve hot, optionally garnished with the whole pepper for a burst of color and aroma.
Prep Time: Overnight soaking
Cook Time: Approximately 2 hours
Total Time: Approximately 2 hours plus soaking
Servings: 6
Equipment: Large Aluminum Pot, Black Bowl for soaking, Blue Bowl for mashing, Metal Spoon/Ladle, Knife, Metal Tongs, Frigidaire Stove
Cooking Tips
- Overnight Soaking: Crucial to rehydrate corn and beans, integral for texture.
- Whole Pepper Cooking: Adds flavor without overwhelming heat. Remove before serving if less heat is desired.
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