Araka Pea Stew Recipes

GREEK STYLE GREEN PEA AND POTATO STEW; ARAKAS KOKKINISTOS

Steps:

• Cook onion, garlic and oil over medium heat for about 10-15 minutes or until soft and golden.
• ​Add potatoes, tomato puree, water, salt, and peppers.
• Bring to a boil. Reduce heat to medium and cook for 15 minutes.
• ​Add frozen peas and cook through until they are warm. About 5 minutes.
• ​Taste sauce and adjust seasoning if necessary. You may add a little bit of sugar if the tomato puree was too acidic.
• Add dill and mint and stir to incorporate.
• ​This dish tastes best when allowed to sit at least 45 minutes. This allows all the flavors to come together. The potatoes will continue to absorb the sauce and it will naturally thicken and taste wonderful.
• ​Enjoy!

ARAKA (PEA STEW)

Steps:

• In a large, deep saucepan, heat olive oil over medium heat.
• Add onions and potatoes and cook until onions are translucent.
• Add dill. Mix well and cook for a minute.
• Add water. There should be enough to just cover the potatoes.
• Cover and cook for about 10 minutes.
• Add artichokes, tomato paste, red wine, salt and pepper.
• Cover and cook for another 10 minutes.
• Add peas. Add more salt and pepper, if necessary.
• Cover and cook for another 10 minutes or so, until potatoes and just soft. Do not overcook.
• Remember this is stew so there should be quite a bit of sauce but not too much. If there is too much liquid, cook uncovered for another 5 to 10 minutes or until liquid has evaporated.
• Remove from heat. Serve warm with some crumbled feta on top.

ANGINARES ME ARAKA (ARTICHOKE AND PEA STEW)

Steps:

• Place the oil, onions and carrots in a large saucepan and cook until the onion is translucent.
• Add 1 1/2 cups of water and bring to the boil.
• Cook for 10 minutes.
• Add the artichokes, tomato paste, lemon juice and salt and pepper to taste.
• Cover and cook for 10 minutes more.
• Add the peas and dill, check seasoning.
• Cover and cook a further 10 minutes. The stew should have quite a bit of sauce, but not be swimming in it. If there's too much liquid, uncover pan, turn up heat slightly and boil to evaporate liquid, about 5 minutes.
• This is best served warm, nearly room-temperature.
• Serve with feta and crusty bread to mop up the juices.