Watercress grow in wetlands or on flood plains along rivers. Though they are abundant throughout Europe, they are nearly always relegated to use in mere salads, or as garnishes. But on the islands they’re used in one our most typical stews.
Finely chop the watercress along with the onion and pepper. Peel the potatoes and cut into cubes. Toss it all in a pot, raw, along with the chunks of meat which could be beef or pork. Add to the mix a generous amount of oil and add water until everything is submerged. Finally, add a mash of garlic, cumin and salt. Cook and stir as needed. Sometimes chopped stringbeans or french beans are added, in which case they should be soaked previously overnight.