Garo Wangala Rice Beer Chatchu
A generous mixed vegetable and meat stew, chatchu, cooked in large batches during the Garo Wangala harvest festival celebrations.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 15 g
- carbs
- 20 g
- fibre
- 5 g
- protein
- 18 g
- calories
- 290 kcal
Instructions
- 1
Heat mustard oil in a large pot. Fry the onion until it softens.
- 2
Add ginger, garlic and whole green chillies. Cook until they smell fragrant.
- 3
Add the meat pieces. Fry on medium-high heat for 8–10 minutes until browned.
- 4
Pour in water and bring it to a boil. Lower the heat and simmer for 20 minutes until the meat begins to soften.
- 5
Add pumpkin and yam. Continue to simmer for 15 minutes.
- 6
Stir in the colocasia stem or local greens. Cook for another 10 minutes.
- 7
Season with salt to taste. Add extra water if you prefer a thinner broth.
- 8
Simmer briefly so the flavours blend together. Serve hot to a gathering.
Chef's tips
This dish is traditionally cooked in large batches to share, so multiply the ingredients for big gatherings. Use any fresh root vegetables available during harvest time.
Ingredient substitutions
- colocasia stem → any seasonal leafy green or squash
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop, adding a little water if needed.
Common mistakes to avoid
- •Adding all the vegetables at once, which makes some turn mushy while others stay hard.
Serving suggestions
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