North Macedonian Rustic Potato and Pepper Stew

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Kompir Mandza is a beloved country-style potato stew from North Macedonia, slow-cooked with sweet peppers, ripe tomatoes, and onions until everything melts into a thick, hearty pot. Served warm with crusty bread, it is the kind of comforting farmhouse dish that has anchored Macedonian tables for generations.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 42 gCarbs
• 6 gFiber
• 9 gSugar
• 5 gProtein
• 320 mgSodium
• 980 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 95 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the stew

• 3 tablespoons sunflower oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 red bell peppers, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 3 medium ripe tomatoes, grated (or 1 cup crushed tomatoes)
• 1 cup water or vegetable broth
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. Heat the sunflower oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook for 6-8 minutes, stirring often, until soft and translucent.
2. Stir in the minced garlic and diced red and green bell peppers. Cook for another 5 minutes, allowing the peppers to soften and release their sweetness.
3. Add the potato cubes, sweet paprika, dried oregano, salt, and black pepper. Toss well so every potato cube is coated in the spiced oil. Cook for 3 minutes to lightly toast the spices.
4. Pour in the grated tomatoes and the water or broth. Stir, bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
5. Simmer the stew for 30-35 minutes, stirring occasionally, until the potatoes are completely tender and the liquid has thickened into a rich, rustic sauce. If it looks dry, add a splash of warm water; if it is too thin, uncover and simmer a few minutes longer.
6. Taste and adjust the salt and pepper. Remove from the heat, scatter the chopped parsley over the top, and let the stew rest for 5 minutes before serving in shallow bowls alongside thick slices of crusty country bread.

Cook’s Notes

• Grating the tomatoes (rather than chopping) gives the stew a velvety body without any bitter skin pieces.
• Yukon Gold or another waxy potato holds its shape while soaking up the pepper-tomato flavor; russets tend to fall apart into mush.
• For a heartier version, brown 8 ounces of diced smoked sausage or pork shoulder with the onions at the start.
• Leftovers taste even better the next day once the paprika and peppers have fully steeped into the potatoes.
• Serve with a drizzle of raw sunflower oil and a slab of grilled bread to soak up every drop of the sauce.

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