Recipe Natasha Williams
Two Oceans’ winemaker, Natasha Williams embraces her Madagascan heritage with her twist on this traditional dish.
‘Madagascan cuisine has been shaped by South-East Asian, African, Indian, Chinese and European influences, and rice features in many of the dishes,’ explains Natasha. ‘One of the recipes handed down in our family is Romazava, a mixed meat stew, seasoned with ginger, tomato and onion, cooked with mixed greens and served on a bed of rice.’
- Olive oil (to line the pan)
- 6 to 8 chicken breasts, quartered
- 6 large ripe tomatoes, peeled, seeded and coarsely chopped (or a 410 gram can of chopped tomatoes)
- 2 medium-sized onions, coarsely grated
- 4 to 6 cloves of garlic, minced
- 5cm knob of fresh ginger, peeled and cut into thin, short ‘matchsticks’
- 1 bunch of fresh spinach or chard leaves, washed and shredded
- Salt and freshly ground black pepper
- Dried chilli flakes, to taste
Line a heavy-based saucepan with a thin layer of olive oil, heat, add the chicken pieces and brown on all sides. This should take about 10 minutes. Add the tomatoes and continue cooking until they are incorporated into the sauce. Add the onion, garlic and ginger and continue to cook for about 10 to 12 minutes. Finally, add the spinach, season with salt and pepper and stir until the leaves are wilted and just cooked. Serve hot with basmati rice.
Serves 6 – 8