🌟 Recipe below
As a kid, I loved coming home from school and sitting down to a plate of lecsó and rice. There is something deeply fulfilling about this thick vegetable ragout of bell peppers, tomatoes and onions, especially when it is chilly outside. While we did not have any snow in Namibia, my hometown Swakopmund would be enveloped in a very tight veil of fog more often than not, especially during winter.
Preparing your own lecsó is a perfect opportunity to check off from your list some of those daily fruit and veg that are so good for your health!
Als Kind liebte ich es, von der Schule nach Hause zu kommen und beim Öffnen der Haustüre vom Geruch eines Letschos überrascht zu werden.
Dieses dicke Gemüseragout aus Paprika, Tomaten und Zwiebeln ist sehr wohltuend, besonders wenn es draußen kalt ist. Obwohl wir in Namibia keinen Schnee hatten, war meine Heimatstadt Swakopmund meistens in einen sehr dichten Nebelschleier gehüllt, besonders im Winter.
Die Zubereitung deines eigenen Letschos ist eine perfekte (und schnelle) Gelegenheit, deinen Tagessoll an Obst und Gemüse zu erreichen.
2 red onions, peeled and roughly diced
2 red/yellow bell peppers, chopped into bite-sized pieces
1 tbsp paprika
4 large tomatoes, roughly chopped (or 1 tin of tomato cubes)
1 tsp high quality vegetable oil
salt and pepper to taste
1) Heat a large pan, add oil and sauté onions and bell peppers for two minutes.
2) Remove pan from heat, add paprika and stir for thirty seconds.
3) Add tomatoes, spices and 1/2 cup of water.
4) Cover with lid and cook on low heat for about 10 to 30 minutes - the longer you cook the vegetables, the softer they will become. If the Lecsó is too liquid, cook with the lid off for a few minutes to allow water to evaporate; if it is too think, add some more water.
5) Check seasoning and serve.
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Have a bite !! 😋
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