L’Axoa d’Espelette French Recipe & Translation đŸŒ¶

“Axoa” (pronounced it “atchoa”) is a veal based stew typical of the French Basque region. Practice your French with this recipe translated into English.

1 – Recette de l’Axoa d’Espelette

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Ce ragoĂ»t de veau aux piments que l’on appelle “Axoa” (prononcĂ© “atchoa”) Ă©tait servi au village Espelette les jours de foire ou de marchĂ©.

This veal stew with espelette peppers called “Axoa” (pronounced “atchoa”) was served in Espelette village on fair or market days.

2 – IngrĂ©dients for the French Recipe Axoa

‱ 800g Ă  1kg de veau (pour blanquette ou Ă©paule) dĂ©coupĂ© en tout petits morceaux au couteau (c’est mieux que de le hacher mais c’est possible de l’utiliser hachĂ© pas trop fin) ou du porc pas trop sec prĂ©parĂ© comme le veau.

800g to 1kg veal (for stew or shoulder) cut into small pieces with a knife (This is preferred over ground veal, although you could use ground veal – just so long as it isn’t ground too finely) or pork (not too dry a piece) prepared as if it were veal.

‱ 8 à 10 piments verts doux longs (non piquants)

8-10 long mild green pepper (not spicy)

‱ 3 poivrons rouges ou paprika

3 red peppers or paprika

‱ un peu de poudre de fond de veau ou bouillon dans un verre d’eau

a little powder of veal broth in a glass of water (optional, only water is fine)

‱ 1 oignon hachĂ©

1 chopped onion

‱ 2 ou 3 gousses d’ail hachĂ©es

2 or 3 minced garlic heads 

‱ huile d’olive de prĂ©fĂ©rence, ‹poudre de piment d’Espelette , thym , 1 feuille de laurier (ces 2 derniers facultatifs), salt

preferably olive oil, Espelette pepper powder, thyme, 1 bay leaf (the last 2 optional), salt

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3 – Preparation of the  Axoa

  1. Fendez dans le sens de la longueur et épépinez les piments doux puis coupez-les en petits morceaux.
    Crack the green peppers in the lengthwise, remove the seeds and cut into small pieces
  2. Coupez aussi les poivrons rouges en tout petits morceaux.
    Cut the red peppers into small pieces 
  3. Dans une sauteuse, chauffer l’huile à feu moyen, puis ajoutez l’oignon et l’ail , les piments et poivrons.
    In a skillet, heat the oil over medium heat, then put the onion and garlic. Add the peppers.
  4. Laissez Ă  peine flĂ©trir, puis ajoutez la viande. Remuez l’ensemble sur le feu, de maniĂšre Ă  ce que la viande se colore (elle n’est plus rosĂ©e).
    Just let wilt, then add the meat. Stir on high fire, so that the meat’s color turns (it is no longer pink).
  5. Ajouter une pincĂ©e de piment d’Espelette, et salez lĂ©gĂšrement si vous utilisez du bouillon fond de veau dĂ©jĂ  salĂ©.
    Add a pinch of Espelette pepper powder and a little salt if you use veal broth already salted.
  6. Couvrez, baissez le feu si nĂ©cessaire et cuire Ă  l’étouffĂ©e 40 mn environ , en ajoutant de l’eau avec un peu de fond de veau pour recouvrir les ingrĂ©dients sans les noyer complĂštement

    Cover, reduce heat if necessary and stew about 40 minutes, adding water with a little veal powder to cover ingredients completely without drowning.
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Ce plat peut ĂȘtre prĂ©parĂ© en avance, il est trĂšs bon rĂ©chauffĂ© !

This dish can be prepared in advance, it is very good reheated!

LĂ©gumes d’accompagnement : pommes de terre vapeur ou sautĂ©es ; riz, purĂ©e


Vegetable side dishes: steamed or fried potatoes, rice, mashed potatoes


Si vous venez faire une immersion en français chez moi, peut-ĂȘtre que nous pourrons prĂ©parer ce plat ensemble ?

If you come for a French immersion stay in my house, maybe we’ll cook this dish together?

Bon appĂ©tit !

Myriam

I am a certified French teacher who used to offer immersion homestays near Bayonne, Pays Basque, France. I’m passionate about my region and its culture, and I'm happy to help you discover it through my articles on French Today.

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