- 2 tablespoons olive oil
- 1 white onion - chopped
- 2 tablespoons finely minced garlic
- 1 bell pepper - chopped
- ½ teaspoon chili flakes
- 1 400-gram can diced tomatoes
- 1 cup bone broth - (substituting water will result in a less flavorful kaldereta)
- salt - to taste
- pepper - to taste
- 1 bay leaf
- 1 potato - peeled and cut into 1 ½-inch cubes
- 1 carrot - peeled and cut into 1 ½-inch cubes
- cooking oil
- ¼ cup liver spread - (canned was used here)
- 500 grams cooked bagnet - or substitute lechon kawali, chopped into two-inch cubes (see notes after the recipe)
- Heat the olive oil in a large thick-bottomed pot.
- Saute the onion, garlic, bell pepper and chili flakes until softened and aromatic, about three minutes.
- Pour in the diced tomatoes and bone broth.
- Taste and season with as much or as little salt and pepper as needed.
- Add the bay leaf and bring to the boil.
- Lower the heat, cover the pot and simmer the sauce for about 20 minutes or until reduced by half (see notes after the recipe).
- While the sauce simmers, heat enough cooking oil in a frying pan to reach a depth of at least two inches.
- Fry the potato and carrot cubes until the edges are lightly browned (they don't have to be cooked through at this point).
- After the sauce has simmered for 15 minutes, stir in the fried potato and carrot cubes.
- Simmer the vegetables in the sauce for five minutes then taste and adjust the seasonings, if needed (the potato and carrot cubes will soak up the salt).
- Mix the liver spread with about two tablespoons of hot water to make it thinner.
- Stir the liver spread into the sauce. Taste and adjust the seasonings once more.
- Finally toss in the cooked bagnet.
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