Munggumbo

Cajun Seasoning

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Spanish paprika

1 tbsp cayenne pepper

1 tbsp dried thyme

1 tsp ground oregano

½ tbsp ground black pepper

½ tbsp iodized salt

Stew

1 cup cooking oil

1 cup all-purpose flour

2 large white onionschopped

2 tbsp minced garlic

3 stalks celeryleaves removed, diced

1 large red bell pepperdiced

1 large green bell pepperdiced

8 okratips trimmed, sliced in half crosswise

5 cups chicken stock

1 tbsp Cajun seasoningplus more to taste

2 bay leaves

1 cup green monggo beans

salt and ground black pepperto season

2 large cooked chicken breastsmeat pulled

¼ kg steamed shrimpspeeled and deveined

½ kg steamed clamshalf shells removed

1 bunch sili leaves

½ cup smoked tinapa flakes

¼ cup chopped spring onions

¼ tsp fish sauce

Mix Cajun seasoning

Mix all the ingredients in a bowl. Store in an air-tight jar and set aside.

Make the roux

In a large stew pot over medium-low heat pour the oil and mix in the flour. Continue to stir the mixture to avoid it from burning.

Cook aromatics

When the roux has turned to a dark chocolate color, mix in the onions, garlic, celery, bell peppers, and okra. Sauté until the vegetables have softened, about 5-7 minutes.

Pour and boil

Pour in the chicken stock and mix in the Cajun seasoning and bay leaves. Bring the pot to a boil then let it simmer for at least 1/ ½ hours.

Add monggo

When the stew has thickened a bit add the monggo beans. Let it simmer until the beans have gone tender. If the stew has turned too thick add more chicken stock and adjust seasoning with cajun seasoning, salt, and black pepper.

Add protein

Add the chicken, shrimps, and clams. Add in the sili leaves for five minutes before turning off the heat.

Garnish and serve

Serve stew with white rice and top with shredded smoked tinapa and spring onions. Serve with fish sauce on the side.

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