Last week (September 8th) was Victory Day in Malta. Not only was it a public holiday but a day in remembrance of 3 major events in the history of Malta. Malta managed to defeat the Turks in the Great Siege of 1565, the French forces in 1800 and also the Germans and Italians in 1943. Although Victory Day is celebrated in Malta, these past events were difficult for many, including my family.
Victory kitchens (community kitchens) were set up during World War 2 to help ration out food and also to provide cooked meals to the Maltese people who were registered. Not all Maltese people ate or obtained food from these kitchens and they survived on very little.
Many different types of meals were served from these kitchens including pork stew (stuffat tal-majjal). I have made my ‘Maltese version’. I have included potatoes in my stew but to be honest I usually bake them separately. I was short on time and so just added them in the stew.
I also baked pumpkin and added tomato paste. I always have done this and always will. I don’t know where I got it from but the Maltese in me couldn’t resist adding tomato paste.
- 2 onions finely diced
- 2 cloves of garlic diced
- 2 tablespoons tomato paste
- 690 grams pork (I used pork chops but shoulder or leg will also work) cut into medium sized pieces
- 100 grams bacon chopped
- 3 bay leaves
- 4 celery sticks diced
- 6 carrots diced
- 4 large potatoes (about 450 grams) chopped
- 1 400 gram can of chopped tomatoes
- 500 ml chicken stock (this can be replaced 250 ml wine and 250 ml chicken stock)
- 100 grams peas
- Olive oil for frying
- Salt and pepper
- 900 grams pumpkin chopped (no need to peel)
- 50 grams olive oil
- 3 tablespoons tomato paste
- Salt and pepper
- Fry the onion and garlic in a large casserole dish for 5 minutes with some olive oil.
- Add in the tomato paste and bay leaves and fry for a further two minutes.
- Add in the pork and fry for about ten minutes until browned.
- Fry the bacon for a one minute.
- Add in the the celery and carrots and fry for about 5 minutes.
- Add in the potatoes and mix well.
- Add in the stock and chopped tomatoes. Bring to the boil.
- Reduce heat and simmer for about an hour.
- Alternatively you can bake in the oven at 150oC for an hour also.
- When there is half an hour remaining add in the peas.
- As soon as you have started to simmer the pork stew or placed in the oven you can prepare your pumpkin.
- In a bowl mix the oil and tomato paste.
- Add in the pumpkin and mix together.
- Add salt and pepper as desired.
- Place on a baking tray and bake in the oven along with the stew (if putting the stew in the oven) for 45 minutes or until golden brown.