Yakamein

Description:

At first glance, this dish may look like something that you would find somewhere on the streets of Southeast Asia. This dish is in fact Asian-inspired, although the exact origins of this dish are unclear. The most credible theory is that this dish was created by Chinese immigrants who worked on Louisiana sugar plantations, and was later adopted by their African-American co-laborers. Yakamein is an iconic dish in the New Orleans African American community, and is a great example of fusions cuisine - the dish itself resembles an Asian noodle soup, but is seasoned with Cajun ingredients. Interestingly, Yakamein even has the nickname of “Ol’ Sober”, which reflects its reputation as a cure for the all-too-common hangovers that follow New Orleans festivities.

Ingredients:

• 2 lb. beef chuck roast, cut into cubes (900 g)

• 1 medium bell pepper, diced

• 1 medium onion, diced

• 3 ribs celery, diced

• 2 cloves garlic, minced

• 2 cups beef stock (480 ml)

• 1 tbsp vegetable oil (15 ml)

• 1 tbsp Worcestershire sauce (15 ml)

• 2 tbsp soy sauce (30 ml)

• 1/2 tsp ground ginger (3 g)

• 1 hard boiled egg, cut in half

• 1 scallion, sliced

• Dried spaghetti

• Salt & pepper

Cajun Seasoning

• 1 tsp paprika (6 g)

• 1 tsp garlic powder (6 g)

• 1 tsp onion powder (6 g)

• 1/2 tsp dried oregano (3 g)

• 1/2 tsp dried thyme (3 g)

• 1/2 tsp black pepper (3 g)

• 1/2 tsp cayenne (3 g)

Preparation:

In a pot, heat the oil over high heat. Season the beef cubes with salt and pepper, then add to the pot. Cook the beef until it is browned evenly, the. remove. Reduce the heat to medium, then add the onions, pepper and celery. Cook for 5 minutes, or until softened. Add the garlic and cook for another minute. Then, add the cajun seasoning and ginger powder and cook for 30 seconds. Then add the beef back to the pot along with the beef stock, Worcestershire and soy sauce. Add additional water if necessary to full submerge the meat. Reduce heat to low and allow the soup to simmer for 1 1/2 to 2 hours. Adjust seasonings with additional soy sauce.

In a separate pot, boil the spaghetti per package directions. Remove and add to a bowl. Pour the broth and stew meat over the pasta. Garnish with hard boiled egg and scallions.

Notes:

• Another variation of this dish is topped with cooked shrimp.

• This dish is often eaten with hot sauce or ketchup.