Feijoada Moçambicana
(Mozambican Bean Stew) Recipe

Origin: Mozambique      Period: Traditional

This dish was brought to Africa by the Portuguese (there are versions in Angola and Sao Tome as well) and represents a West African version on what many consider Brazil's national dish. In comparison with the Brazilian version (that uses black beans and collard greens) this version includes butter beans or other dried beans and turnip greens. A feature of this dish is the addition of carrots.

Ingredients:

300g dried lima or butter beans
225g tripe (typically stomach, cut into bite-sized squares)
1/4 tsp baking soda
1 onion, chopped
5 garlic cloves, minced
2 tbsp vegetable oil
450g chorizo (chouriço) or other spicy sausage, cut into rings
450g pork meat cut into 3cm cubes
120g salt pork, cubed
3 very ripe tomatoes, de-seeded and chopped
2 medium carrots, peeled and chopped
1 bunch turnip greens, shredded
2 tsp Piri-Piri Sauce
2 bay leaves
salt and freshly-ground black pepper, to taste

Feijoada Moçambicana
(Mozambican Bean Stew) Preparation:

Method:

Add the beans to a large bowl, cover with water and set aside to soak over night. The following day, wash the tripe then soak in salted water for 2 hours. At the end of this time drain the tripe and cut into 3cm pieces.

Bring a large pot of water to a boil and add the 1/4 tsp baking soda and the tripe. Return to a boil, reduce to a simmer and cook for 2 hours, or until the tripe is tender. Meanwhile, drain the beans, transfer to a large pan and cover with at least a 5cm depth of water. Bring to a boil and cook for about 2 hours, or until tender (the actual time taken will depend on the type of beans and how old they are).

Meanwhile, heat the oil in a pan and use to cook the onion and garlic over medium heat until soft (about 6 minutes). Now stir-in the sausage, pork and salt pork. Continue frying until the meats are browned then add a little water so that the meats continue cooking without burning.

As soon as the beans are done add the tripe, tomatoes, carrots, turnip greens, priri-piri sauce ad bay leaves to the bean pot. Bring the mixture to a boil then reduce to a simmer and cook for about 30 minutes or until the vegetables are tender. Now stir-in the meats and stir to blend. Adjust the seasonings, cook for a further 30 minutes then serve with rice.

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