A dish with deep roots
Axoa (pronounced "ashoa") is a specialty of the Basque Country that evokes the flavors of the land and conviviality. It is a traditional dish, often cooked for big celebrations or markets, especially the one in Espelette.
Ingredients for traditional axoa (veal)
For 4 people:
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600g of minced veal (or finely chopped with a knife)
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2 red peppers
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1 sweet onion
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2 garlic cloves
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1 tsp of Espelette pepper
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Olive oil, salt, pepper
Preparation (easy and quick)
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Sauté the onion and garlic in a drizzle of olive oil.
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Add the sliced peppers and let them soften over medium heat.
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Add the veal meat, mix well, and let it cook gently.
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Season with salt, pepper, and Espelette pepper.
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Simmer for about twenty minutes for the flavors to meld.
Serve with:
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Steamed or sautéed potatoes
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White rice
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And bread for dipping, of course!
Why do we love it so much at Etxe Peio?
Because it embodies everything we love about Basque cuisine: authenticity, simplicity, taste, and warmth. Axoa is the kind of dish you place in the center of the table, bringing everyone together.
👉 Want to taste it without cooking? Discover our homemade canned axoa, cooked the traditional way here: Axoa, specialty of the Basque Country
Want to extend your immersion in the heart of the Basque Country?
Delve into the flavors and traditions of this unique region by discovering the essential Basque specialties.
