A typical Mozambican dish, in which the Portuguese influence is evident.
250 ml (1 cup) water
300 g (11 oz) rump steak
salt and pepper to taste
1 medium onion
1 medium carrot
1 bay leaf
250 g (9 oz) white cabbage, sliced
20 ml (4 t) olive oil
300 g (11 oz) potatoes
2 eggs, fried
black olives to garnish
Boil 125 ml (½ cup) of the water. Add the meat, onion, carrot and bay leaf. Season and cook for 20 minutes.
Boil cabbage with 10 ml (2 t) of the olive oil.
Boil the potatoes in 125 ml water.
Slice the beef into three equal pieces, arrange on the bed of cabbage, alternating with the two fried eggs, and drizzle rest of olive oil over.
Serve with boiled potatoes, and the carrot and onion from the stock. Garnish with black olives.
country : Mozambique
course : meat dish
source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine