Spetzofai: Food of the Centaurs

Spetzofai is a traditional dish of the region of Magnesia in Greece, and more specifically of Mt Pelion. This is the region where centaurs used to roam, according to the myth.

It is a rather simple dish that can be served either as a main course, or as a side dish. It can also be served as a side dish to accompany ouzo (a Greek anise-flavored spirit).

Spetzofai is easy to make - it can be cooked using only a single pot.

Here is my version:

2 medium size pork or beef sausages

4 bell peppers

4 medium size tomatoes

1 eggplant (optional)

1 large onion

1 clove garlic

1/2 cup olive oil

salt, to taste

1 tsp black pepper, freshly ground

1 tbsp oregano

1 cup white wine

1 tbsp hot chilli sauce (optional).

For serving:

feta cheese

a bottle of ouzo

good company (friends or family, ideally both).

Cut sausages into slices, around 1cm (1/2") thick.

Cut peppers, garlic clove, onion, eggplant into slices. Keep in separate dishes.

Cut tomatoes into small cubes.

Put a tablespoon of oil into the pot. Heat. Add sausages and cook until they change color.

Put the sausages aside. Add five tablespoons oil and the eggplant slices. cook for 5 minutes over high heat.

Remove the eggplant slices. Add two more tablespoons oil, the peppers and the onion. Cook for a few minutes, until onion becomes translucent.

Add garlic. Cook for a minute, then add the tomatoes. Put back the sausages and eggplant, add the remaining materials, cover the pot and cook for 15' over medium heat, stirring occasionally.

Remove the cover , turn the heat to high and cook for another 20 minutes or until ready, stirring often to avoid having the food stick to the pot.

When most of the liquids evaporate and the sauce has the consistency of a thick paste, your spetzofai is ready.

Serve with feta cheese (a mainstay of Greek cuisine, feta is a white cheese made from sheep's milk - you 'll find it in every Greek grocer), pour yourself a shot of ouzo and enjoy it with your family or friends.