NO! I never had Spam while living in the Caribbean as mom wasn’t big on feeding us canned stuff (corned beef, salmon and sardines were the exceptions) and to be completely honest, this was the first time I would be including Spam in a recipe. Further, I didn’t even know what to expect as I opened the can of Spam. Totally unknown territory for me, but the plan was to include this interesting canned meat in our morning breakfast alongside eggs, slices of avocado and toasted coconut bread.
1 can Spam (diced)
1 teaspoon Olive Oil
1 clove garlic (diced fine or crushed)
1/4 teaspoon black pepper
1/2 medium onion (diced)
1/4 chili pepper
2-4 drops worcestershire sauce
1 tablespoon ketchup
1 medium tomato (diced)
1/2 small bell pepper (diced)
2 scallions (chopped)
On opening the can of Spam I could tell that the texture was a bit soggy and overall it was fatty. I quickly diced it into 1 cm pieces and thought it would be best to sort of render out some of that fat to flavor the dish.
In a non stick pan I added the oil, then the cubed spam on a medium heat. The goal is to toast the edges, give it a slight bit of color and render out some of the fat. After about 3-5 minutes it’s time to add the garlic, black pepper and diced onion. Cook for 3 minutes.
At this point you can add everything else mentioned in the ingredients list and stir well to incorporate.
Cook on medium/low for another 3-5 minutes. You’ll notice that I didn’t add any salt as I find the amount of sodium in such canned meats, is enough. But taste and adjust to your own liking. If you wanted a little gravy, you can add about 1/4 cup of water near the end and cook until it’s to the consistency you like.
Overall a delightful way to put an ingredient (Spam) which has a bit of a “reputation” to delicious use.