Sauté the pork meat in a stew pot on medium heat until browned. Remove the pork and add the onions and garlic and 3 tablespoons of water to deglaze the pan.
Remove the onions and garlic from the pan, and add the oil and flour to make a roux. Stir on medium-high heat until the roux is the color of a dark brown paper bag. Add the turnips and basil, and return the onions, garlic and pork back into the pan.
Stir in the pork stock or water, and bring to a boil. Add salt and cayenne pepper to taste. Lower the heat to a simmer and cook for 2 hours or until the pork is tender. Serve over rice.
2 lbs. pork stew meat
1 large onion, cut into a small dice
4 cloves garlic, minced
3 Tbsp. water
½ cup vegetable oil
¾ cup flour
3 medium turnips, peeled and cut into a medium dice
¼ cup African Blue basil, stacked, rolled and cut into ribbons
2½ quarts pork stock or water
Salt and cayenne pepper to taste
1 large onion, cut into a small dice
4 cloves garlic, minced
3 Tbsp. water
½ cup vegetable oil
¾ cup flour
3 medium turnips, peeled and cut into a medium dice
¼ cup African Blue basil, stacked, rolled and cut into ribbons
2½ quarts pork stock or water
Salt and cayenne pepper to taste
This article appears in Jul 1-31, 2009.