Feijoada à Moda de Angola — Angolan-Style Feijoada
The Quirky Foodster Team
Ingredients
- Dried black beans, soaked overnight — 400 g (2 cups)
- Smoked pork ribs or smoked sausage, chopped — 300 g (10 oz)
- Bacon or salted pork, diced — 200 g (7 oz)
- Red palm oil — 3 tbsp
- Large onion, chopped — 1
- Garlic cloves, minced — 4
- Tomatoes, chopped — 2
- Bay leaves — 2
- Piri-piri chilli, whole — 1
- Water or bean cooking liquid — 1 L (4 cups)
- Salt and pepper, — to taste
- Fresh coriander, chopped, to garnish
Method
- Drain the soaked beans, place in a pot with fresh water to cover generously, and simmer for 50-60 minutes until just tender. Drain, reserving 1 litre of the cooking liquid.
- In a large heavy pot, heat the palm oil over medium heat and brown the smoked pork ribs, sausage and bacon, about 8-10 minutes. Remove and set aside.
- In the same pot, sauté the onion and garlic until softened, about 4 minutes.
- Add the tomatoes and bay leaves, cooking until the tomatoes break down, about 6 minutes.
- Return the browned meats to the pot along with the cooked beans, reserved cooking liquid and whole chilli.
- Stir to combine.
- Cover and simmer over low heat for 40-45 minutes, stirring occasionally, until rich and thickened.
- Season with salt and pepper, remove the bay leaves and chilli, garnish with coriander, and serve hot with rice or funge.
Introduction: Adapted from the Portuguese-Brazilian feijoada tradition, the Angolan version of this bean and meat stew brings its own local character with palm oil, smoked meats and regional spicing.
Cultural Background: Adapted from the Portuguese-Brazilian feijoada tradition, the Angolan version of this bean and meat stew brings its own local character with palm oil, smoked meats and regional spicing. It’s a generous, celebratory dish served at family gatherings, weekend feasts and holidays.
Tips: Use a mix of smoked and fresh cuts of meat for the most balanced, layered flavour. Let the stew rest for 10 minutes off the heat before serving — the flavours deepen further. This is a generous, feast-style dish best made for a crowd, as it also freezes well.
Variations: Add chopped kale or collard greens in the final 10 minutes for a traditional green vegetable addition. Use a mix of black-eyed peas and black beans for variation. Adjust smoked meats to preference, using what’s locally available.
Vegetarian/Vegan: Not applicable in its traditional form; the dish is defined by its combination of smoked and cured meats.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop over low-medium heat, adding a splash of water if the stew has thickened too much.
Nutrition: Per serving (approx.): 460 kcal, 27 g protein, 32 g carbohydrates, 24 g fat, 9 g fibre.
FAQs:
Q: Can I use canned beans to save time?
A: Yes, use 3 x 400 g cans, drained, and reduce the added liquid to about 500 ml.
Q: What meats work best?
A: A mix of smoked pork ribs, sausage and bacon gives the most traditional, layered flavour.
Q: Can this dish be made ahead for a party?
A: Yes, it reheats and even improves in flavour the next day, making it ideal for advance preparation.
- Dried black beans, soaked overnight — 400 g (2 cups)
- Smoked pork ribs or smoked sausage, chopped — 300 g (10 oz)
- Bacon or salted pork, diced — 200 g (7 oz)
- Red palm oil — 3 tbsp
- Large onion, chopped — 1
- Garlic cloves, minced — 4
- Tomatoes, chopped — 2
- Bay leaves — 2
- Piri-piri chilli, whole — 1
- Water or bean cooking liquid — 1 L (4 cups)
- Salt and pepper, — to taste
- Fresh coriander, chopped, to garnish
Please log in to leave a comment.