50 mins
Axoa
Recipe by Graham
Axoa, pronounced 'achoa', was originally eaten on market days and originated from the chilli village of Espelette in the Basque Country of France. It is a typical dish of the Basque Country, which you will often find on the menus of local restaurants, alongside Basque chicken, piperade and Basque cake.
Axoa is traditionally made from beef or veal, though I've had it made with duck, and it was equally as good.
Green Bean Bundles 
Stuffed Whole Cabbage Ingredients for Axoa
Currently displaying quantities in US Imperial Measurements
How to Cook Axoa
- Chop the veal or beef into small bite-sized pieces. Peel and chop the onion. Peel and chop the garlic. Wash and seed the sweet peppers and the peppers. Slice them into small dice. Cut the ham into small pieces.
- Gently fry the onion and peppers in a casserole dish with the olive oil. When softened, add the veal and sauté for a few minutes. Over a low heat, add the ham. When the peppers are tender, add the veal or beef, the garlic, white wine and bouquet garni.
- Simmer for about 20 minutes then season with salt, freshly ground pepper and Espelette chilli pepper. (Any good chilli pepper will work if you can't get hold of Espelette)
- Remove the bouquet garni before serving. Serve with new or mashed potatoes
GRAHAM'S HOT TIP:
To make your Axoa even better, cook it the night before and reheat it on the day of the eating.
Accompany your Axoa with a robust wine from the same region such as the Irouleguy AOC or the Madiran AOC. Reviews of Axoa
| September 16 2022 I'm not sure why, but the name put me off to start with. However, once I got over that, I was gratified to discover just how good Axoa was. I served it to the family with new potatoes. An excellent meal, appreciate by everyone. hiltonhillary (1 review) |
February 19 2022 Very glad I tried this. I was wary when I read the recipe because it seemed like it would be very hot and spicy. In fact it was just right. Certainly spicy, but not in a way it would burn your mouth. Easy to make with not too much preparation. I used beef but I'll probably try it with veal next time, just for a change. haley (2 reviews) |
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