Caldo Verde Moçambicano
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and cubed — 4
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Kale or collard greens, very finely shredded — 1 bunch
- Chorizo, sliced (optional) — 100 g (3.5 oz)
- Olive oil — 3 tbsp
- Water or stock — 6 cups (1.4 litres / 48 fl oz)
- Salt and pepper — to taste
Method
- Heat the olive oil in a large pot and sauté the onion and garlic until softened.
- Add the potato and water or stock, and bring to a boil.
- Simmer for 20 minutes until the potatoes are very tender.
- Blend or mash the potatoes directly in the pot until smooth.
- Stir in the finely shredded kale and chorizo if using, and simmer for a further 5–8 minutes until the greens are tender.
- Season with salt and pepper and serve hot, drizzled with a little extra olive oil.
Introduction: A comforting potato and shredded kale soup, a Mozambican take on the classic Portuguese caldo verde, often finished with a touch of chorizo.
Cultural Background: Brought by Portuguese settlers, caldo verde has been embraced into Mozambican home cooking, adapted here with locally available greens and served as a warming, simple soup across the country.
Tips: Shred the kale as finely as possible, traditionally almost hair-thin, for the classic texture. Blending the potato base until smooth gives the proper creamy backdrop for the greens.
Variations: Omit the chorizo for a simpler vegetarian version. Add a pinch of chilli flakes for a little heat.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat, stirring, until warmed through.
Nutrition: Per serving (approx.): 260 kcal, 8 g protein, 12 g fat, 30 g carbohydrate.
FAQs:
Q: What greens work best if kale isn’t available?
A: Collard greens or even finely shredded cabbage
Q: Is this soup very different from the original Portuguese version?
A: The base technique is the
- Potatoes, peeled and cubed — 4
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Kale or collard greens, very finely shredded — 1 bunch
- Chorizo, sliced (optional) — 100 g (3.5 oz)
- Olive oil — 3 tbsp
- Water or stock — 6 cups (1.4 litres / 48 fl oz)
- Salt and pepper — to taste
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