Comfort Broth

Chop 1/2 onion, 1 carrot, white cabbage, leek and chives into small pieces (can use a processor or mincer).

To stew the meat, I suggest using a slow cooker, a pressure cooker or an iron pan. For different appliances, the cooking time will vary (slow cooker: 8am - you can leave in the morning before you go to work and when you have dinner back; pressure cooker: 1h; iron pot: 2h).

To the pork tenderloin, add the chopped vegetables, the tomato puree and 400ml of water (if cooking in iron pot you may have to add some more water during cooking). Add 1/2 tbsp of dried aromatic herbs, thyme and parsley. Let it cook until the meat falls apart and is tender.

If the stew is dry, you can add some more water so that it has some broth.

Add 2 carrots and diced cassava (to arrange the cassava, you have to cut into portions, remove the outer hard peel and discard the center shaft).

Let the carrots and cassava cook on the shredded loin with your broth.

When the vegetables are cooked, season with salt flower to taste and add another 1/2 tbsp of dried aromatic herbs, thyme and parsley.

If you like spicy you can add 1 teaspoon of chopped chilli or piri piri. Serve on a cold day and you'll see that warms your soul.