If there was one dish that featured a lot in my childhood, it would have to be paprikaš. A stew that was traditionally made in a kotlich (cast iron pot) supported by a tripod hanging over a fire. Joints of chicken, rabbit – or from the Slavonian region that my parents are from – a more soupy fiš paprikaš.
As a kid I found fish paprikaš had way too much chilli in it, but over the years my palate learned to deal with the heat. This deliciously hearty stew is always served over wide pasta and with loads of crusty white bread. My mum even went as far as making the pasta from scratch, allowing it to dry ahead of time.
I’m a little surprised that I haven’t made and featured it here, but all in good time.
What I have done is goat paprikaš, a red meat that takes slow cooking really well; especially when soaking in rich tomato and paprika juices. I’ve put my own touch on the stew by roasting the tomatoes and chillies, before whizzing them up and adding to the sautéed goat. Much more depth to the flavours if you do it this way.