Letcho with pineapple: A surprising twist on a classic recipe

Surely, many grandmothers would hold their heads in disbelief at the phrase "letcho with pineapple," but this is truly a unique version of this classic dish. Pineapple does not need to appear in large quantities to give a distinctive character. Fresh is best, although it's worth experimenting with other versions. The balance of flavour is ensured by the appropriate amount, which I recommend sticking to so that kitchen experiments do not become culinary disasters.

Pineapple is a fruit that pairs excellently with various dishes, giving them a unique taste and aroma. Its natural sweetness perfectly balances the distinct taste of tomatoes and peppers, creating a harmonious combination. Additionally, pineapple is rich in vitamin C, fibre, and enzymes that aid digestion, making it a healthy addition to any dish.

Preparing letcho with pineapple is simple and doesn't require special culinary skills. Here is the step-by-step recipe.

Ingredients:

• 2 onions,
• 2 red peppers,
• 2 yellow peppers,
• 1 large zucchini,
• 4 pink tomatoes (optional 1 can of tomatoes),
• 1 small fresh pineapple (approximately 400 grams) or a can of pineapple without syrup,
• 200 grams of sausage (can be omitted or replaced with smoked tofu),
• 2 cloves garlic,
• 2 tablespoons oil,
• salt and pepper (to taste),
• sweet and hot paprika (1 teaspoon each),
• parsley (for garnish).

1. Preparation of ingredients: Peel the onions and cut into wedges. Wash the peppers, remove the seeds, and cut into strips. Wash the zucchini and cut into half-slices. Scald the tomatoes, peel them, and dice (if using fresh). Peel the pineapple and dice (if using fresh). Cut the sausage into half-slices (optional). Peel and chop the garlic.
2. Frying: Heat oil in a large pot. Add the onions and fry until they become soft and slightly golden. Add the garlic and fry for about a minute. Add the sliced sausage and fry until it browns (if using).
3. Sautéing: Add the peppers and zucchini to the pot and fry for a few minutes until the vegetables soften slightly. Add the tomatoes and season with salt, pepper, sweet, and hot paprika. Reduce heat, cover the pot, and simmer for about 20 minutes until the vegetables are soft.
4. Adding pineapple: Finally, add the diced pineapple and stir. Cook for another 5-10 minutes to blend the flavours.
5. Serving: Serve the letch hot with pineapple, sprinkled with fresh parsley. You can also serve it with bread, rice, or grits.