This dish is made with leftover meats such as roast beef, pot roast, steak, or a combination of beef and pork. Jan Hartman, currently the Public Affairs Officer at the U.S. Embassy in Luanda, Angola, and formerly having served in the same capacity in São Tomé, passed this recipe to me. Ms. Hartman´s cook, a native of São Tomé, went with her to Angola, where she regularly prepares this special treat.



1 pound leftover meats

1 sprig parsley leaves

1 medium onion

2 garlic cloves, chopped

3 slices bread, toasted

2 medium eggs

3 tablespoons butter

½ teaspoon pepper

½ teaspoon ground nutmeg

1 tablespoon tomato sauce

2 tablespoons powdered milk

1 tablespoon brandy or ½ cup white wine



4 large tomatoes

2 garlic cloves, minced

1 tablespoon flour

1 teaspoon salt

¼ teaspoon pepper

1 tablespoon butter


Heat oven to 350°F.

Remove any bones from the meats and cut into large cubes. Put the meat through a meat grinder along with the parsley, onion, cloves, and bread. Set aside. Break the eggs into a large bowl. Add the butter, pepper, nutmeg, and tomato sauce. Beat well and add the meat mixture to the eggs along with the powdered milk. Add a little water until you have a smooth mixture. Add the brandy or white wine.

Butter a deep loaf pan or circular mold and ladle in the meat mixture. Butter the top and cover with foil or parchment paper so that it doesn’t dry out. Bake for 30 minutes. Remove from oven, invert onto a serving dish.

Place tomatoes in boiling water to remove skins easily. Seed, chop, and place in a blender with the garlic. Buzz to a purée. Place purée in a pot over medium heat and add the flour, alt, pepper, and butter. Stir and simmer for 3 minutes. Serve with meat.


Serves 4


country : São Tomé and Príncipe

course : meat dish


source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton