Traditionally a thick soup, I use smoked ham hock and the same ingredients to make this Kawlata stew and serve it with buckwheat.
You will need:
1 smoked ham hock [xikel], cut into 3 chunks
3 rashers bacon, finely chopped
1 large onion, finely sliced
1 clove garlic, finely chopped
small piece of shredded cabbage (optional)
1/4 medium cauliflower
250g chopped pumpkin
1 kohlrabi [gibra], peeled and chopped
2 tablespoons tomato paste
1 tomato chopped
1 large potato, peeled and chopped
1 sweet potato, peeled and chopped
200g mixed beans, cooked
1 tablespoon tomato paste
1/4 teaspoon fresh turmeric root, grated
Parsley to garnish (optional)
Sea salt and freshly ground pepper, a drizzle of freshly squeezed lemon and a bit of freshly grated lemon zest
Immerse the smoked ham hock pieces in water in a large pot and add a bay leaf. Cook over high heat until the water starts to boil, then simmer for 1 hour. Remove from heat and allow the ham hock pieces to cool down. Remove the outer skin and excess fat and chop into small bite size pieces. Keep aside.
Use a large ovenproof pot to sweat the onion in a drizzle of olive oil, add the garlic and bacon. Cook for a few minutes and stir then add the other vegetables and bay leaf. Cook on high heat and stir. Add the chopped tomatoes. Add the herbs. Use the stock from boiling the ham hock to add liquid to the vegetables. Add a ladle at a time, not to much. Add the cooked beans. Cook on high heat and then mix in the buckwheat. Remove from heat. Break up some piece of ham hock and serve on top.
Season. Remove and leave to rest covered for 5 to 10 minutes. Garnish with chopped parsley and serve.
My ham hock comes from Ta Ciancu Butcher in Zejtun, vegetables and fresh herbs by Big Fresh Mosta, buckwheat by Dr Peak’s Free From and dried herbs and spices by Schwartz.