Letcho reinvented: The sweet surprise of adding pineapple

Every cooking enthusiast knows letcho. Aromatic and full of vegetables and flavour, it is perfect for lunch or dinner. But how about adding one unexpected ingredient to the traditional letch that will make this dish even better? We're talking about pineapple!

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 courgette,
• 4 pink tomatoes (optional 1 tin of tomatoes),
• 1 small fresh pineapple (approximately 400 g) or a tin of pineapple without syrup,
• 200 g 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 onion and cut it into feathers. Wash the peppers, remove the seeds, and cut them into strips. Wash the courgette and cut it into half-slices. Scald the tomatoes, peel them, and dice them (if using fresh). Peel the pineapple and dice it (if using fresh). Cut the sausage into half-slices (optional). Peel and chop the garlic.

Sautéing: Add the peppers and courgette 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.

Serving: Serve the letch hot with pineapple, sprinkled with fresh parsley. You can also serve it with bread, rice, or grits.