Watercress stew

Vegetable stew with watercress, courgettes, yam, beans, potatoes, corn cobs, tomato and onion.

Watercress stew
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History and origin

The stew most likely comes from midland and household-garden cooking: a spoon dish using available watercress, tubers and vegetables, thickened by potatoes as they break down.

Cultural context

The recipe book describes an initial sofrito and slow cooking until the potatoes begin to break down and thicken the stew.

Documented ingredients

  • Watercress, courgettes, yam and green beans
  • Potatoes, corn cobs, tomatoes and onion
  • Oil and salt

Documented preparation

  1. Saute onion and tomato in oil.
  2. Add chopped beans and yam, cover with boiling water and cook.
  3. Add corn cobs, courgettes, potatoes and watercress; simmer until thickened.

Traceability sources