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Traditional Roma recipes

Violet’s stew and meat


  • Chopped meat
  • Oxtail
  • Carrots
  • Leeks
  • Potatoes

How to cook

  1. Cook meat until half-cooked.
  2. Add carrots, leeks, potatoes and oxtail.
  3. Cook for 60 minutes and serve with crusty bread.

Charlene’s chicken stew – Serves 6-8 people


  • 1 bag of potatoes
  • 2 packets of chicken breast fillets
  • 1 bag of carrots
  • 1 large onion
  • 2 packets of dried chicken soup

How to cook

  1. Peel the potatoes and carrots, cut the potatoes in half and the carrots into chunks. Cut the onion in half and slice it. Cut the meat into small pieces.
  2. Put the potatoes and carrots and onion in water (just enough to cover).
  3. Add a bit of salt and pepper.
  4. Leave it boiling until the potatoes are half cooked.
  5. Then add the chicken and a bit more salt and pepper. You want your stew covered with water. If it’s too watery take some out.
  6. Mix up each dried soup mix in a cup with a cup of cold water. Throw that in together. Keep stirring until it’s creamy, but not thick.
  7. Then cook for 60 minutes and serve with crusty bread.
By young people from the Travelling Forward Project
More on our Travelling Forward Project

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