Ingredients

• 1 lb pork, cut into small pieces (shoulder or belly work well)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium cabbage, chopped
• 1 tablespoon vegetable oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• Salt and black pepper
• 2-3 tomatoes, chopped (optional)
• 1-2 Scotch bonnet peppers or chili peppers, chopped (optional, for heat)

Directions

• Heat oil in a pan, sauté onions and garlic until softened.
• Add pork, cook until browned.
• Add ginger, cumin, salt, and pepper. Stir well.
• Add chopped cabbage, stir-fry until slightly tender.
• If using tomatoes and Scotch bonnet peppers, add them to the pan and stir well.
• Reduce heat, cover, and simmer for 20-30 minutes or until cabbage is tender and pork is cooked through.
• Traditional Serving:
• Serve with nshima (Zambian staple made from cornmeal or millet) or rice.

Notes

• Use fresh cabbage for the best flavor.
• Adjust spice levels to your taste.
• Traditionally, this dish might be cooked in a pot over an open flame or in a clay pot.

Photos