FEIJOADA MOÇAMBICANA (MOZAMBICAN BEAN STEW)

 

This is one of several African variations of what is commonly called Brazil’s national dish. In Mozambiquethe recipe calls for dried or butter beans, and turnip greens are used instead of collards. Carrots are also added to the dish. The vegetables are combined with the beans and meats and served in one large dish.

 

2 cups dried lima or butter beans

½ pound tripe (optional)

1 medium onion, chopped

5 garlic cloves, minced

2 tablespoons vegetable oil

1 pound chouriço or other spicy sausage

1 pound pork roast, cut into large cubes

4 ounces salt pork

3 medium, ripe tomatoes, seeded and chopped

2 medium carrots, peeled and chopped

1 bunch turnip greens, chopped

2 teaspoons piripiri or other hot sauce

2 bay leaves

salt to taste

pepper to taste

 

Soak the beans overnight with water to cover. Soak the tripe for 1 ½ hours in salted water; wash well. Chop the tripe into 1-inch pieces and place in boiling water. Reduce heat and simmer for 2 hours until soft and tender. Rinse beans and place in a large pot with water to cover plus 2 inches. Bring to a boil, reduce heat, and simmer for 2 hours. Place the onion and garlic in a large skillet with the oil. Cook over medium heat until the onion is transparent, stirring occasionally. Add the sausage, pork, and salt pork. Continue cooking until the meats are browned, adding a little water now and then so that the meat will cook. When the beans are done, add the tomatoes, carrots, turnip greens, piripiri, bay leaves, and salt and pepper. Cook, stirring occasionally over low heat until the vegetables are done. Add the vegetables to bean pot, mix well and let simmer for another 30 minutes.

 

Serves 4 - 6.

 

country : Mozambique

course : soup

 

source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton