Pea stew – Tocanita de mazare

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Tocanita means stew. It’s a very common dish in the Romanian cuisine, the base of the stew is shallow fried onions with tomatoes. There is an array of veggies that can be used on top of that base, like: pea, potatoes, parsnip, cauliflower, carrots, beans, spinach. The spices traditionally used are dill, salt and pepper.
The stew can be served with bread or polenta, like I did.

01 Mancare mazare mamaliga
Pea stew and polenta fried dumplings.

Ingredients for 4 servings:
– 2 cans of peas
– 1 can of plum tomatoes
– 300g chopped onions
– 20g tomato puree
– 2 spoons of oil

03 Mancare mazare
Crush the tomatoes with a fork on a plate. It’s better to leave some bigger pieces, to give a little bit of texture.

04 Mancare mazare
In a saucepan heat the 2 spoons of oil. Add the chopped onions and leave them to sweat. Stir frequently as they might burn. Keep them on the hob until the onions are soft and translucent but not brown.

05 Mancare mazare
Add the tomatoes and stir. Leave them for a couple of minutes and don’t forget to stir once in a while.

06 Mancare mazare
Meanwhile drain the peas. I always keep them for a few minutes in the sieve, to make sure I drain them well.

07 Mancare mazare
Add the peas and stir the stew. Leave them for 5-10 minutes and add the spices. Stir again.

08 Mancare mazare mamaliga

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