{"id":3975,"date":"2026-07-22T19:46:39","date_gmt":"2026-07-22T19:46:39","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolska-carne-seca-com-feijao\/"},"modified":"2026-07-22T19:46:39","modified_gmt":"2026-07-22T19:46:39","slug":"angolska-carne-seca-com-feijao","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolska-carne-seca-com-feijao\/","title":{"rendered":"Angolska Carne Seca com Feij\u00e3o"},"content":{"rendered":"\n<style>\n#recipe-sr-carne-seca-com-feijao{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  background:var(--gj-bg);\n  max-width:1040px;\n  margin:0 auto;\n  padding:52px 24px 60px;\n  box-sizing:border-box;\n  content-visibility:auto;\n  contain-intrinsic-size: 4300px;\n  line-height:1.65;\n  font-size:16px;\n}\n#recipe-sr-carne-seca-com-feijao *,#recipe-sr-carne-seca-com-feijao *::before,#recipe-sr-carne-seca-com-feijao *::after{box-sizing:border-box;margin:0;padding:0}\n#recipe-sr-carne-seca-com-feijao .gj-serif{font-family:Georgia,'Times New Roman',serif;font-style:italic;font-weight:400}\n#recipe-sr-carne-seca-com-feijao a{color:var(--gj-amber-2)}\n#recipe-sr-carne-seca-com-feijao .gj-eyebrow{\n  display:flex;align-items:center;gap:12px;\n  font-size:11px;font-weight:600;letter-spacing:.22em;text-transform:uppercase;\n  color:var(--gj-slate);margin-bottom:16px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-eyebrow i{font-style:normal;color:var(--gj-amber)}\n#recipe-sr-carne-seca-com-feijao .gj-h1{\n  font-size:clamp(32px,4.6vw,48px);\n  font-weight:300;line-height:1.08;letter-spacing:-.015em;\n  margin-bottom:16px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-h1 b{font-weight:600}\n#recipe-sr-carne-seca-com-feijao .gj-h1 .gj-serif{color:var(--gj-amber);letter-spacing:0;font-size:.92em}\n#recipe-sr-carne-seca-com-feijao .gj-sub{\n  font-size:17px;color:var(--gj-ink-2);margin-bottom:26px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-facts{margin-bottom:36px}\n#recipe-sr-carne-seca-com-feijao .gj-facts-top{\n  display:flex;flex-wrap:wrap;justify-content:center;align-items:center;\n  gap:6px 14px;padding:0 0 20px;font-size:14.5px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-facts-top span{white-space:nowrap}\n#recipe-sr-carne-seca-com-feijao .gj-facts-top i{font-style:normal;color:var(--gj-ink-2)}\n#recipe-sr-carne-seca-com-feijao .gj-facts-top b{font-weight:600;color:var(--gj-ink)}\n#recipe-sr-carne-seca-com-feijao .gj-facts-top .gj-sep{color:var(--gj-line-2)}\n#recipe-sr-carne-seca-com-feijao .gj-facts-grid{display:grid;grid-template-columns:repeat(2,1fr);gap:14px}\n#recipe-sr-carne-seca-com-feijao .gj-fact{\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);\n  padding:20px 12px;display:flex;flex-direction:column;align-items:center;gap:7px;text-align:center;\n}\n#recipe-sr-carne-seca-com-feijao .gj-fact-ic{color:var(--gj-slate);line-height:0}\n#recipe-sr-carne-seca-com-feijao .gj-fact-ic svg{width:26px;height:26px;display:block}\n#recipe-sr-carne-seca-com-feijao .gj-fact-l{font-size:14px;font-weight:600;color:var(--gj-ink)}\n#recipe-sr-carne-seca-com-feijao .gj-fact-v{font-size:14px;color:var(--gj-ink-2)}\n#recipe-sr-carne-seca-com-feijao .gj-hero{border-radius:var(--gj-r);overflow:hidden;margin-bottom:8px;background:var(--gj-amber-soft)}\n#recipe-sr-carne-seca-com-feijao .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-sr-carne-seca-com-feijao .gj-cap{font-size:12.5px;color:var(--gj-ink-2);margin-bottom:46px}\n#recipe-sr-carne-seca-com-feijao .gj-sec{display:flex;align-items:baseline;gap:12px;margin:0 0 20px}\n#recipe-sr-carne-seca-com-feijao .gj-sec .gj-serif{color:var(--gj-amber);font-size:16px;min-width:28px}\n#recipe-sr-carne-seca-com-feijao .gj-sec h2{font-size:clamp(20px,2.4vw,24px);font-weight:600;letter-spacing:-.01em;line-height:1.2}\n#recipe-sr-carne-seca-com-feijao .gj-sec::after{content:\"\";flex:1;height:1px;background:var(--gj-line-2);align-self:center}\n#recipe-sr-carne-seca-com-feijao .gj-intro{margin-bottom:46px}\n#recipe-sr-carne-seca-com-feijao .gj-intro p{margin-bottom:16px;font-size:15.5px;color:#2C2E30}\n#recipe-sr-carne-seca-com-feijao .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-carne-seca-com-feijao .gj-intro p:first-of-type::first-letter{\n  font-family:Georgia,serif;font-style:italic;font-size:56px;line-height:.82;\n  color:var(--gj-amber);float:left;padding:5px 11px 0 0;\n}\n#recipe-sr-carne-seca-com-feijao .gj-pull{\n  border-left:2px solid var(--gj-amber);padding:4px 0 4px 22px;margin:24px 0;\n  font-family:Georgia,serif;font-style:italic;font-size:19px;line-height:1.5;color:var(--gj-slate);\n}\n#recipe-sr-carne-seca-com-feijao .gj-rail{\n  background:var(--gj-slate-deep);color:#EDEAE2;border-radius:var(--gj-r);\n  padding:26px 30px 28px;margin-bottom:46px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-rail-t{\n  font-size:11px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;\n  color:#C9A55C;margin-bottom:20px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-rail-track{display:grid;grid-template-columns:repeat(4,1fr);position:relative;gap:12px}\n#recipe-sr-carne-seca-com-feijao .gj-rail-track::before{\n  content:\"\";position:absolute;top:5px;left:6px;right:6px;height:1px;background:rgba(255,255,255,.22);\n}\n#recipe-sr-carne-seca-com-feijao .gj-rail-stop{position:relative;padding-top:20px}\n#recipe-sr-carne-seca-com-feijao .gj-rail-stop::before{\n  content:\"\";position:absolute;top:0;left:2px;width:11px;height:11px;border-radius:50%;\n  background:var(--gj-slate-deep);border:2px solid #C9A55C;\n}\n#recipe-sr-carne-seca-com-feijao .gj-rail-stop b{display:block;font-family:Georgia,serif;font-style:italic;font-weight:400;color:#C9A55C;font-size:15.5px;margin-bottom:2px}\n#recipe-sr-carne-seca-com-feijao .gj-rail-stop span{font-size:13px;color:#C5C1B6;line-height:1.5;display:block}\n#recipe-sr-carne-seca-com-feijao .gj-rail-sum{\n  margin-top:22px;padding-top:18px;border-top:1px solid rgba(255,255,255,.14);\n  font-size:14px;color:#C5C1B6;line-height:1.65;\n}\n#recipe-sr-carne-seca-com-feijao .gj-rail-sum b{color:#EDEAE2;font-weight:600}\n#recipe-sr-carne-seca-com-feijao .gj-ing-wrap{margin-bottom:46px}\n#recipe-sr-carne-seca-com-feijao .gj-ing-grid{display:grid;grid-template-columns:1fr;gap:18px}\n#recipe-sr-carne-seca-com-feijao .gj-ing-col{display:grid;gap:18px;align-content:start}\n#recipe-sr-carne-seca-com-feijao .gj-ing-group{\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);padding:22px 24px 14px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-ing-group h3{\n  font-family:Georgia,serif;font-style:italic;font-weight:400;\n  font-size:16px;color:var(--gj-slate);margin-bottom:10px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-ing-group ul{list-style:none}\n#recipe-sr-carne-seca-com-feijao .gj-ing-group li{padding:8px 0;border-top:1px solid var(--gj-line);font-size:14.5px;line-height:1.5}\n#recipe-sr-carne-seca-com-feijao .gj-ing-group li b{font-weight:600}\n#recipe-sr-carne-seca-com-feijao .gj-ing-group li em{font-style:normal;color:var(--gj-ink-2);font-size:13.5px}\n#recipe-sr-carne-seca-com-feijao .gj-ing-note{\n  padding:18px 22px;border-radius:12px;\n  background:var(--gj-amber-soft);font-size:13.5px;line-height:1.6;color:#54431F;\n}\n#recipe-sr-carne-seca-com-feijao .gj-ing-note b{font-weight:600}\n#recipe-sr-carne-seca-com-feijao .gj-steps-wrap{margin-bottom:46px;counter-reset:gj-n}\n#recipe-sr-carne-seca-com-feijao .gj-stage{\n  font-size:11.5px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;\n  color:var(--gj-amber-2);margin:26px 0 14px;display:flex;align-items:center;gap:12px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-carne-seca-com-feijao .gj-stage::after{content:\"\";flex:1;height:1px;background:var(--gj-line)}\n#recipe-sr-carne-seca-com-feijao .gj-steps{list-style:none}\n#recipe-sr-carne-seca-com-feijao .gj-steps>li{\n  counter-increment:gj-n;display:grid;grid-template-columns:34px 1fr;gap:0 16px;\n  align-items:baseline;border-top:1px solid var(--gj-line);padding:13px 0 4px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-steps>li::before{\n  content:counter(gj-n);\n  font-family:Georgia,serif;font-style:italic;font-size:19px;color:var(--gj-amber);\n  line-height:1;\n}\n#recipe-sr-carne-seca-com-feijao .gj-steps>li>div{}\n#recipe-sr-carne-seca-com-feijao .gj-step-t{font-weight:600;font-size:15.5px;margin-bottom:2px}\n#recipe-sr-carne-seca-com-feijao .gj-step-x{font-size:14.5px;color:#3A3D3F}\n#recipe-sr-carne-seca-com-feijao .gj-step-x .gj-cue{color:var(--gj-amber-2);font-weight:500}\n#recipe-sr-carne-seca-com-feijao .gj-prose{margin-bottom:46px}\n#recipe-sr-carne-seca-com-feijao .gj-prose h3{\n  font-size:15px;font-weight:600;margin:20px 0 6px;color:var(--gj-slate);\n  display:flex;align-items:center;gap:10px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-prose h3::before{content:\"\";width:16px;height:1px;background:var(--gj-amber)}\n#recipe-sr-carne-seca-com-feijao .gj-prose h3:first-of-type{margin-top:0}\n#recipe-sr-carne-seca-com-feijao .gj-prose p{font-size:14.5px;color:#2C2E30}\n#recipe-sr-carne-seca-com-feijao .gj-nutri{margin-bottom:46px}\n#recipe-sr-carne-seca-com-feijao .gj-nutri-row{\n  display:grid;grid-template-columns:repeat(3,1fr);\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);overflow:hidden;\n}\n#recipe-sr-carne-seca-com-feijao .gj-nutri-row div{padding:14px 18px;border-bottom:1px solid var(--gj-line)}\n#recipe-sr-carne-seca-com-feijao .gj-nutri-row dt{\n  font-size:10px;font-weight:600;letter-spacing:.16em;text-transform:uppercase;\n  color:var(--gj-ink-2);margin-bottom:2px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-nutri-row dd{font-size:16px;font-weight:600;font-variant-numeric:tabular-nums}\n#recipe-sr-carne-seca-com-feijao .gj-nutri-cap{font-size:12.5px;color:var(--gj-ink-2);margin-top:10px}\n#recipe-sr-carne-seca-com-feijao .gj-nutri-cap b{font-weight:600;color:var(--gj-ink)}\n#recipe-sr-carne-seca-com-feijao .gj-close{\n  background:var(--gj-slate);color:#EDEAE2;border-radius:var(--gj-r);\n  padding:30px 30px;display:grid;gap:8px;\n}\n#recipe-sr-carne-seca-com-feijao .gj-close .gj-serif{color:#C9A55C;font-size:19px;line-height:1.45}\n#recipe-sr-carne-seca-com-feijao .gj-close p{font-size:14px;color:#C5C1B6}\n@media (min-width:760px){\n  #recipe-sr-carne-seca-com-feijao .gj-ing-grid{grid-template-columns:1.15fr 1fr;align-items:start}\n  #recipe-sr-carne-seca-com-feijao .gj-nutri-row{grid-template-columns:repeat(6,1fr)}\n  #recipe-sr-carne-seca-com-feijao .gj-nutri-row div{border-bottom:none;border-right:1px solid var(--gj-line)}\n  #recipe-sr-carne-seca-com-feijao .gj-nutri-row div:last-child{border-right:none}\n  #recipe-sr-carne-seca-com-feijao .gj-facts-grid{grid-template-columns:repeat(4,1fr)}\n}\n@media (min-width:960px){\n  #recipe-sr-carne-seca-com-feijao{padding:64px 32px 72px}\n  #recipe-sr-carne-seca-com-feijao .gj-intro{columns:2;column-gap:56px}\n  #recipe-sr-carne-seca-com-feijao .gj-intro > p{break-inside:avoid;margin-bottom:16px}\n  #recipe-sr-carne-seca-com-feijao .gj-pull{break-inside:avoid}\n  #recipe-sr-carne-seca-com-feijao .gj-prose{columns:2;column-gap:56px}\n  #recipe-sr-carne-seca-com-feijao .gj-prose .gj-sec{column-span:all}\n  #recipe-sr-carne-seca-com-feijao .gj-prose h3{break-after:avoid}\n  #recipe-sr-carne-seca-com-feijao .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-sr-carne-seca-com-feijao .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-carne-seca-com-feijao .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-carne-seca-com-feijao .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n@media print{\n  #recipe-sr-carne-seca-com-feijao{\n    max-width:100%;padding:0;background:#fff;color:#000;\n    font-size:11.5pt;line-height:1.5;content-visibility:visible;\n  }\n  #recipe-sr-carne-seca-com-feijao .gj-hero,\n  #recipe-sr-carne-seca-com-feijao .gj-cap,\n  #recipe-sr-carne-seca-com-feijao .gj-eyebrow i{display:none}\n  #recipe-sr-carne-seca-com-feijao .gj-eyebrow{color:#000}\n  #recipe-sr-carne-seca-com-feijao .gj-h1{font-size:22pt;margin-bottom:10px}\n  #recipe-sr-carne-seca-com-feijao .gj-h1 .gj-serif,\n  #recipe-sr-carne-seca-com-feijao .gj-sec .gj-serif,\n  #recipe-sr-carne-seca-com-feijao .gj-steps>li::before,\n  #recipe-sr-carne-seca-com-feijao .gj-intro p:first-of-type::first-letter{color:#000}\n  #recipe-sr-carne-seca-com-feijao .gj-sec::after,\n  #recipe-sr-carne-seca-com-feijao .gj-stage::after,\n  #recipe-sr-carne-seca-com-feijao .gj-prose h3::before{background:#999}\n  #recipe-sr-carne-seca-com-feijao .gj-stage,\n  #recipe-sr-carne-seca-com-feijao .gj-step-x .gj-cue{color:#000}\n  #recipe-sr-carne-seca-com-feijao .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-carne-seca-com-feijao .gj-rail,\n  #recipe-sr-carne-seca-com-feijao .gj-close{\n    background:#fff;color:#000;border:1px solid #999;\n    -webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-sr-carne-seca-com-feijao .gj-rail-t,\n  #recipe-sr-carne-seca-com-feijao .gj-rail-stop b,\n  #recipe-sr-carne-seca-com-feijao .gj-close .gj-serif{color:#000}\n  #recipe-sr-carne-seca-com-feijao .gj-rail-stop span,\n  #recipe-sr-carne-seca-com-feijao .gj-rail-sum,\n  #recipe-sr-carne-seca-com-feijao .gj-close p{color:#222}\n  #recipe-sr-carne-seca-com-feijao .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-carne-seca-com-feijao .gj-rail-track::before{background:#999}\n  #recipe-sr-carne-seca-com-feijao .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-carne-seca-com-feijao .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-carne-seca-com-feijao .gj-ing-group,\n  #recipe-sr-carne-seca-com-feijao .gj-steps>li,\n  #recipe-sr-carne-seca-com-feijao .gj-rail,\n  #recipe-sr-carne-seca-com-feijao .gj-close,\n  #recipe-sr-carne-seca-com-feijao .gj-nutri-row,\n  #recipe-sr-carne-seca-com-feijao .gj-fact{break-inside:avoid}\n  #recipe-sr-carne-seca-com-feijao .gj-sec h2,\n  #recipe-sr-carne-seca-com-feijao .gj-stage{break-after:avoid}\n  #recipe-sr-carne-seca-com-feijao .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-sr-carne-seca-com-feijao\" lang=\"sr\">\n  <p class=\"gj-eyebrow\">Angolska kuhinja <i>\u00b7<\/i> Suvo meso <i>\u00b7<\/i> Pasulj<\/p>\n  <h2 class=\"gj-h1\"><b>Carne Seca com Feij\u00e3o<\/b> sa suvim mesom <span class=\"gj-serif\">i belim pasuljem<\/span><\/h2>\n  <p class=\"gj-sub\">Slano su\u0161eno gove\u0111e meso se prvo pa\u017eljivo odsoljava, a zatim kr\u010dka sa belim pasuljem, paradajzom i paprikom dok vlakna ne omek\u0161aju, a sos se prirodno zgusne.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Angola<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">30 min + 12 sati namakanja<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">2 sata<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 510 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Carne-Seca-com-Feijao-3.webp\" alt=\"Tanjir carne seca sa belim pasuljem, fungeom, zelenim povr\u0107em i drvenom ka\u0161ikom\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">Meso se razdvaja u vlakna, dok zrna pasulja ostaju cela u zgusnutom sosu.<\/p>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Carne seca com feij\u00e3o recept sa pravilnim odsoljavanjem<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Su\u0161enje i soljenje mesa dugo su slu\u017eili kao na\u010din \u010duvanja hrane u toplim krajevima i na putevima bez pouzdanog hla\u0111enja. Carne seca, \u010dvrsta i izrazito slana govedina, u angolskoj kuhinji nalazi prirodnog partnera u pasulju. Carne seca com feij\u00e3o recept gradi obrok koji je istovremeno zasitan i prakti\u010dan: mahunarka daje skrob i blagu slatko\u0107u, dok su\u0161eno meso daje sna\u017ean ukus koji se raspore\u0111uje kroz ceo lonac. Jelo se \u010desto slu\u017ei sa fungeom, pirin\u010dem ili kuvanim zelenim povr\u0107em. Prilog ostaje blag, po\u0161to varivo ve\u0107 nosi koncentrisanu slanost, dimne tonove su\u0161enja i puno\u0107u dugog kuvanja.<\/p>\n<p class=\"gj-pull\">So se ne dodaje na po\u010detku; suvo meso je meri tokom celog kuvanja.<\/p>\n<p>Najve\u0107a gre\u0161ka nastaje kada se carne seca tretira kao obi\u010dna sve\u017ea govedina. Komadi moraju da se nama\u010du u hladnoj vodi najmanje dvanaest sati, uz nekoliko promena vode. Namakanje ne uklanja sav ukus; ono spu\u0161ta so na meru pri kojoj meso mo\u017ee da se kuva sa drugim sastojcima. Posle namakanja, mali komad se kratko obari i proba. Ako je i dalje neprijatno slan, sledi jo\u0161 jedna promena vode i dodatnih sat vremena. Ovaj jednostavan test je pouzdaniji od slepog dodavanja soli ili \u0161e\u0107era u gotov lonac.<\/p>\n<p>Pasulj se tako\u0111e nama\u010de, ali iz drugog razloga. Hidratacija skra\u0107uje kuvanje i poma\u017ee da zrna omek\u0161aju ravnomerno. Meso i pasulj ne ulaze istovremeno u glavni sos: suvo meso prvo kr\u010dka dok ne po\u010dne da popu\u0161ta pod vilju\u0161kom, a pasulj se kuva gotovo do meko\u0107e u posebnoj \u0161erpi. Tek tada se spajaju sa lukom, belim lukom, paradajzom i paprikom. Takav redosled spre\u010dava da jedno ostane tvrdo dok se drugo raspada. Deo te\u010dnosti od pasulja \u010duva se, jer njen skrob prirodno vezuje sos.<\/p>\n<p>Gotovo varivo treba da bude gusto, ali ne suvo. Zrna ostaju cela, meso se odvaja u vlakna, a crvenkasti sos prijanja uz oba sastojka. So se proverava tek u poslednjih deset minuta. \u010cak i dobro odsoljeno meso nastavlja da otpu\u0161ta natrijum tokom kuvanja, pa po\u010detno soljenje mo\u017ee lako da pokvari ceo lonac. Kratko mirovanje posle ga\u0161enja dopu\u0161ta pasulju da primi deo sosa i smiruje o\u0161trinu piri-pirija. Sutradan je ukus dublji, ali je pri podgrevanju obi\u010dno potrebno malo vode ili temeljca.<\/p>\n<p>Vrsta carne seca menja ritam kuvanja. Tanja vlakna su\u0161ena na vazduhu mogu omek\u0161ati za manje od sat vremena, dok debeli, veoma suvi komadi tra\u017ee du\u017ee kr\u010dkanje i jo\u0161 jednu promenu vode. Meso se ne se\u010de presitno pre namakanja, jer bi izgubilo previ\u0161e ukusa i postalo vlaknasto. Posle prvog kuvanja komadi mogu da se podele na manje zalogaje prate\u0107i prirodne spojeve mi\u0161i\u0107a. Pasulj se ne kuva u kiseloj paradajz osnovi od po\u010detka, po\u0161to kiselina usporava omek\u0161avanje opne. Kada se spoje skoro kuvana zrna i ve\u0107 omek\u0161alo meso, poslednjih tridesetak minuta slu\u017ei povezivanju ukusa, ne spasavanju tvrdih sastojaka. Zato odvojene \u0161erpe nisu nepotrebna komplikacija, ve\u0107 najpouzdaniji na\u010din da svaki deo zavr\u0161i u pravom trenutku.<\/p>\n<p>Kada se jelo priprema dan ranije, zavr\u0161no mirovanje skra\u0107uje se, a lonac se brzo hladi. Sutradan se podgreva polako, uz dovoljno vode da pasulj ne povu\u010de sav sos.<\/p>\n<p>Meso se tokom zavr\u0161nog kuvanja okre\u0107e samo jednom ili dvaput. Previ\u0161e me\u0161anja razbija zrna pasulja, a sitna vlakna govedine zgu\u0161njavaju sos vi\u0161e nego \u0161to je potrebno.<\/p>\n<p>Sa\u010duvana te\u010dnost se hladi ili koristi istog dana.<\/p><\/div>\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tok pripreme \u2014 \u010detiri kontrolne ta\u010dke<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>\u221212 h<\/b><span>Meso i pasulj se nama\u010du odvojeno, uz vi\u0161e promena vode za meso.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Odsoljeno meso po\u010dinje da kr\u010dka do po\u010detne meko\u0107e.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:45<\/b><span>Pasulj se kuva odvojeno, dok luk i paradajz grade sos.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:20<\/b><span>Meso, pasulj i deo skrobne te\u010dnosti spajaju se i kuvaju do gustog variva.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Suvo gove\u0111e meso se nama\u010de dvanaest sati uz tri do \u010detiri promene vode, a beli pasulj se hidrira odvojeno. Meso se zatim kuva do po\u010detne meko\u0107e, dok se pasulj u drugoj \u0161erpi dovodi skoro do gotovog. Luk, beli luk, paradajz i paprika redukuju se u \u0161irokom loncu, pa se oba glavna sastojka spajaju sa delom te\u010dnosti od pasulja. Varivo kr\u010dka dok se meso ne razdvaja vilju\u0161kom, zrna ostanu cela, a sos postane gust. So se proverava tek na kraju. Probni komad mesa posle namakanja odre\u0111uje da li je potrebna jo\u0161 jedna promena vode i spre\u010dava preslan zavr\u0161etak. Mirovanje dodatno zgusne varivo.<\/p>\n  <\/div>\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Namakanje i kuvanje<\/h3><ul><li><b>600 g carne seca ili drugog slanog su\u0161enog gove\u0111eg mesa<\/b> \u2014 <em>ise\u0107i na komade od oko 5 cm<\/em><\/li>\n<li><b>300 g suvog belog pasulja<\/b> \u2014 <em>krupnija zrna bolje dr\u017ee oblik<\/em><\/li>\n<li><b>2,5 l hladne vode<\/b> \u2014 <em>za namakanje i prvo kuvanje, uz dodatnu vodu za promene<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Varivo<\/h3><ul><li><b>30 ml neutralnog ili palminog ulja<\/b> \u2014 <em>za aromatsku osnovu<\/em><\/li>\n<li><b>250 g crnog luka, sitno seckanog<\/b> \u2014 <em>kuvati do potpune meko\u0107e<\/em><\/li>\n<li><b>15 g belog luka, usitnjenog<\/b> \u2014 <em>oko \u010detiri \u010dena<\/em><\/li>\n<li><b>400 g paradajza, seckanog<\/b> \u2014 <em>sve\u017eeg ili iz konzerve<\/em><\/li>\n<li><b>200 g crvene paprike, narezane na trake<\/b> \u2014 <em>dodaje slatko\u0107u<\/em><\/li>\n<li><b>2 lovorova lista<\/b> \u2014 <em>ulaze sa mesom<\/em><\/li>\n<li><b>5 g slatke mlevene paprike<\/b> \u2014 <em>za boju i blagu toplinu<\/em><\/li>\n<li><b>1 g piri-piri papri\u010dice<\/b> \u2014 <em>sitno seckana<\/em><\/li>\n<li><b>2 g mlevenog crnog bibera<\/b> \u2014 <em>dodaje se u sos<\/em><\/li>\n<li><b>2 g fine soli, samo po potrebi<\/b> \u2014 <em>koristi se tek posle zavr\u0161nog probanja<\/em><\/li>\n<li><b>20 g seckanog per\u0161una<\/b> \u2014 <em>za zavr\u0161etak<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni i bezbednost.<\/b> Jelo nema uobi\u010dajene obavezne alergene, ali industrijski su\u0161eno meso mo\u017ee sadr\u017eati sulfite ili druge konzervanse; deklaracija se proverava. Zbog zaostale soli nutritivna vrednost natrijuma ostaje vi\u0161a i posle pravilnog namakanja.<\/div><\/div><\/div>\n  <\/div>\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Namakanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Odsolite meso<\/p><p class=\"gj-step-x\">Stavite meso u veliku posudu hladne vode i dr\u017eite 12 sati u fri\u017eideru. Promenite vodu tri do \u010detiri puta. Posle poslednje promene obarite mali komad pet minuta i probajte; produ\u017eite namakanje ako je i dalje previ\u0161e slan.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Namo\u010dite pasulj<\/p><p class=\"gj-step-x\">Pasulj prelijte sa najmanje trostrukom koli\u010dinom hladne vode i ostavite 10\u201312 sati. Ocedite i isperite.<\/p><\/div><\/li><\/ol>\n<p class=\"gj-stage\">Odvojeno omek\u0161avanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Kuvajte meso<\/p><p class=\"gj-step-x\">Odsoljeno meso prelijte sve\u017eom vodom, dodajte jedan lovorov list i kr\u010dkajte 45\u201360 minuta, dok vilju\u0161ka ne po\u010dne da ulazi u spoljne slojeve. Sa\u010duvajte 300 ml te\u010dnosti.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kuvajte pasulj<\/p><p class=\"gj-step-x\">Pasulj prelijte sa 1,2 l sve\u017ee vode i kr\u010dkajte 45\u201360 minuta, skoro do meko\u0107e. Ocedite, ali sa\u010duvajte 400 ml te\u010dnosti od kuvanja.<\/p><\/div><\/li><\/ol>\n<p class=\"gj-stage\">Varivo<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Napravite sos<\/p><p class=\"gj-step-x\">U \u0161irokom loncu zagrejte ulje. Kuvajte luk 10 minuta, dodajte beli luk, papriku u trakama, mlevenu papriku, piri-piri i biber. Posle dva minuta dodajte paradajz i drugi lovor, pa redukujte 10 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Spojite meso i pasulj<\/p><p class=\"gj-step-x\">Dodajte meso, pasulj, 250 ml te\u010dnosti od pasulja i 150 ml te\u010dnosti od mesa. Kr\u010dkajte polupoklopljeno 30\u201340 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dovedite do prave gustine<\/p><p class=\"gj-step-x\">Povremeno prome\u0161ajte pa\u017eljivo. Ako sos postane suv pre nego \u0161to meso omek\u0161a, dodajte jo\u0161 sa\u010duvane te\u010dnosti. Jelo je gotovo kada se meso lako razdvaja, a pasulj ostaje ceo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Proverite slanost<\/p><p class=\"gj-step-x\">Izvadite lovor, probajte i dodajte najvi\u0161e 2 g soli samo ako je potrebno. Ume\u0161ajte per\u0161un i ostavite poklopljeno deset minuta pre serviranja.<\/p><\/div><\/li><\/ol>\n  <\/div>\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i prilozi<\/h3><p>Varivo se slu\u017ei uz funge od kasave, beli pirina\u010d ili kuvano lisnato povr\u0107e. Kiselkasta salata od luka i paradajza olak\u0161ava sna\u017ean ukus suvog mesa. Dodatno soljeni prilozi nisu potrebni.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3><p>Ohla\u0111eno varivo stoji u fri\u017eideru do tri dana. Podgreva se uz malo vode do najmanje 74 \u00b0C. Mo\u017ee se zamrznuti do dva meseca u porcijama; pasulj \u0107e biti ne\u0161to mek\u0161i posle odmrzavanja. Jednom podgrejana porcija ne vra\u0107a se ponovo u fri\u017eider.<\/p>\n    <h3>Varijacije i zamene<\/h3><p>Crni pasulj daje tamniji sos; crveni pasulj zadr\u017eava \u010dvr\u0161\u0107u opnu; deo carne seca mo\u017ee zameniti nemasna dimljena govedina sa manje soli; varijanta bez mesa koristi duplu koli\u010dinu pasulja, dimljenu papriku i pe\u010durke, ali tada vi\u0161e nije carne seca jelo.<\/p>\n    <h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Probni mali komad posle namakanja spre\u010dava preslan rezultat. Te\u010dnost od pasulja koristi se kao prirodni zgu\u0161njiva\u010d. So se meri tek kada su meso i pasulj zajedno kuvali najmanje trideset minuta.<\/p>\n    <h3>Potrebna oprema<\/h3><p>Potrebne su dve velike posude za namakanje, dve \u0161erpe za odvojeno kuvanje, \u0161irok lonac za zavr\u0161no varivo, cediljka i vilju\u0161ka za proveru mesa. Odvojeno kuvanje je va\u017enije od posebne opreme.<\/p>\n  <\/div>\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 510 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 43 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 54 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 15 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 10 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 1180 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni i napomena:<\/b> Jelo nema uobi\u010dajene obavezne alergene, ali industrijski su\u0161eno meso mo\u017ee sadr\u017eati sulfite ili druge konzervanse; deklaracija se proverava. Zbog zaostale soli nutritivna vrednost natrijuma ostaje vi\u0161a i posle pravilnog namakanja. Vrednosti su okvirna procena po 1 porcija, zasnovana na standardnim referentnim vrednostima; stvarni rezultat zavisi od marki, oce\u0111ivanja, apsorpcije i veli\u010dine porcije.<\/p>\n  <\/div>\n  <div class=\"gj-close\"><p class=\"gj-serif\">Strpljenje u vodi odre\u0111uje ukus mnogo pre nego \u0161to lonac stigne na vatru.<\/p><p>Carne Seca com Feij\u00e3o po\u010diva na kontroli soli i razli\u010ditim vremenima omek\u0161avanja. Kada se meso pravilno odsoli, pasulj skuva odvojeno i sa\u010duva njegova skrobna te\u010dnost, zavr\u0161ni lonac postaje gust i pun bez bra\u0161na ili prevelike koli\u010dine masno\u0107e.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-carne-seca-com-feijao\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Carne Seca com Feij\u00e3o sa suvim mesom i belim pasuljem\",\n  \"description\": \"Sporo kuvano angolsko varivo od prethodno desalinizovanog suvog gove\u0111eg mesa, belog pasulja, paradajza, luka i slatke paprike.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Carne-Seca-com-Feijao-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Carne-Seca-com-Feijao-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Carne-Seca-com-Feijao-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Angola\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Namakanje, kuvanje i sporo kr\u010dkanje\",\n  \"keywords\": \"carne seca com feij\u00e3o recept, suvo meso sa pasuljem, angolsko varivo od pasulja, desalinizovanje suvog mesa, pasulj sa govedinom\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT2H\",\n  \"totalTime\": \"PT14H30M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"510 kcal\",\n    \"carbohydrateContent\": \"43 g\",\n    \"proteinContent\": \"54 g\",\n    \"fatContent\": \"15 g\",\n    \"fiberContent\": \"10 g\",\n    \"sodiumContent\": \"1180 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"600 g carne seca ili drugog slanog su\u0161enog gove\u0111eg mesa\",\n    \"300 g suvog belog pasulja\",\n    \"2,5 l hladne vode\",\n    \"30 ml neutralnog ili palminog ulja\",\n    \"250 g crnog luka, sitno seckanog\",\n    \"15 g belog luka, usitnjenog\",\n    \"400 g paradajza, seckanog\",\n    \"200 g crvene paprike, narezane na trake\",\n    \"2 lovorova lista\",\n    \"5 g slatke mlevene paprike\",\n    \"1 g piri-piri papri\u010dice\",\n    \"2 g mlevenog crnog bibera\",\n    \"2 g fine soli, samo po potrebi\",\n    \"20 g seckanog per\u0161una\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Namakanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Odsolite meso\",\n          \"text\": \"Stavite meso u veliku posudu hladne vode i dr\u017eite 12 sati u fri\u017eideru. Promenite vodu tri do \u010detiri puta. Posle poslednje promene obarite mali komad pet minuta i probajte; produ\u017eite namakanje ako je i dalje previ\u0161e slan.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Namo\u010dite pasulj\",\n          \"text\": \"Pasulj prelijte sa najmanje trostrukom koli\u010dinom hladne vode i ostavite 10\u201312 sati. Ocedite i isperite.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Odvojeno omek\u0161avanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Kuvajte meso\",\n          \"text\": \"Odsoljeno meso prelijte sve\u017eom vodom, dodajte jedan lovorov list i kr\u010dkajte 45\u201360 minuta, dok vilju\u0161ka ne po\u010dne da ulazi u spoljne slojeve. Sa\u010duvajte 300 ml te\u010dnosti.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Kuvajte pasulj\",\n          \"text\": \"Pasulj prelijte sa 1,2 l sve\u017ee vode i kr\u010dkajte 45\u201360 minuta, skoro do meko\u0107e. Ocedite, ali sa\u010duvajte 400 ml te\u010dnosti od kuvanja.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Varivo\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napravite sos\",\n          \"text\": \"U \u0161irokom loncu zagrejte ulje. Kuvajte luk 10 minuta, dodajte beli luk, papriku u trakama, mlevenu papriku, piri-piri i biber. Posle dva minuta dodajte paradajz i drugi lovor, pa redukujte 10 minuta.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Spojite meso i pasulj\",\n          \"text\": \"Dodajte meso, pasulj, 250 ml te\u010dnosti od pasulja i 150 ml te\u010dnosti od mesa. Kr\u010dkajte polupoklopljeno 30\u201340 minuta.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dovedite do prave gustine\",\n          \"text\": \"Povremeno prome\u0161ajte pa\u017eljivo. Ako sos postane suv pre nego \u0161to meso omek\u0161a, dodajte jo\u0161 sa\u010duvane te\u010dnosti. Jelo je gotovo kada se meso lako razdvaja, a pasulj ostaje ceo.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Proverite slanost\",\n          \"text\": \"Izvadite lovor, probajte i dodajte najvi\u0161e 2 g soli samo ako je potrebno. Ume\u0161ajte per\u0161un i ostavite poklopljeno deset minuta pre serviranja.\"\n        }\n      ]\n    }\n  ]\n}\n<\/script>\n<script id=\"recipe-meta-sync-sr-carne-seca-com-feijao\">\n(function(){\n  var schemaId='recipe-schema-sr-carne-seca-com-feijao';\n  var el=document.getElementById(schemaId);\n  if(!el) return;\n  var q=function(s){return document.querySelector(s);};\n  var value=function(node){return node ? (node.content || node.getAttribute('datetime') || '') : '';};\n  var utc=function(raw){\n    if(!raw) return '';\n    if(\/Z$|[+-]d{2}:d{2}$\/.test(raw)) return raw;\n    return raw.replace(' ','T')+'Z';\n  };\n  var apply=function(data,pub,mod,pageUrl){\n    if(pub) data.datePublished=pub;\n    if(mod) data.dateModified=mod;\n    if(pageUrl){\n      pageUrl=pageUrl.split('#')[0].split('?')[0];\n      data.url=pageUrl;\n      data.mainEntityOfPage=pageUrl;\n      data['@id']=pageUrl+'#recipe';\n    }\n    if(!data.inLanguage){\n      var recipeArticle=q('article[lang]');\n      var language=(recipeArticle && recipeArticle.lang) || document.documentElement.lang || '';\n      if(language) data.inLanguage=language;\n    }\n    el.textContent=JSON.stringify(data);\n  };\n  try{\n    var data=JSON.parse(el.textContent);\n    var pub=value(q('meta[property=\"article:published_time\"]'));\n    var mod=value(q('meta[property=\"article:modified_time\"]')) || value(q('meta[property=\"og:updated_time\"]'));\n\n    if(!pub || !mod){\n      document.querySelectorAll('script[type=\"application\/ld+json\"]').forEach(function(script){\n        if(script===el) return;\n        try{\n          var parsed=JSON.parse(script.textContent);\n          var nodes=Array.isArray(parsed) ? parsed : (Array.isArray(parsed['@graph']) ? parsed['@graph'] : [parsed]);\n          nodes.forEach(function(node){\n            if(!node || typeof node!=='object') return;\n            var types=Array.isArray(node['@type']) ? node['@type'] : [node['@type']];\n            var isArticle=types.some(function(type){return typeof type==='string' && \/Article|BlogPosting|NewsArticle\/.test(type);});\n            if(!isArticle) return;\n            if(!pub && node.datePublished) pub=node.datePublished;\n            if(!mod && node.dateModified) mod=node.dateModified;\n          });\n        }catch(ignore){}\n      });\n    }\n\n    if(!pub) pub=value(q('time.published[datetime],time.entry-date.published[datetime],time[itemprop=\"datePublished\"][datetime]'));\n    if(!mod) mod=value(q('time.updated-date[datetime],time.updated[datetime],time.entry-date.updated[datetime],time[itemprop=\"dateModified\"][datetime]'));\n\n    var canonical=q('link[rel=\"canonical\"]');\n    var pageUrl=canonical && canonical.href ? canonical.href : window.location.href;\n    var apiLinks=document.querySelectorAll('link[rel=\"alternate\"][type=\"application\/json\"]');\n    var api=null;\n    Array.prototype.some.call(apiLinks,function(node){\n      if(node.href && node.href.indexOf('\/wp-json\/wp\/v2\/')!==-1 && node.href.indexOf('\/oembed\/')===-1){\n        api=node;\n        return true;\n      }\n      return false;\n    });\n\n    if(!pub && api && window.fetch){\n      fetch(api.href,{credentials:'same-origin'})\n        .then(function(response){if(!response.ok) throw new Error('REST'); return response.json();})\n        .then(function(post){\n          pub=utc(post.date_gmt || post.date);\n          if(!mod) mod=utc(post.modified_gmt || post.modified);\n          if(post.link) pageUrl=post.link;\n          apply(data,pub,mod,pageUrl);\n        })\n        .catch(function(){apply(data,pub,mod,pageUrl);});\n    }else{\n      apply(data,pub,mod,pageUrl);\n    }\n  }catch(ignore){}\n})();\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Sporo kuvano angolsko varivo od prethodno desalinizovanog suvog gove\u0111eg mesa, belog pasulja, paradajza, luka i slatke paprike.<\/p>\n","protected":false},"featured_media":3976,"parent":3968,"menu_order":0,"template":"","tags":[],"tsh_dish_type":[89,88],"tsh_national_cuisine":[119],"class_list":["post-3975","tsh_food","type-tsh_food","status-publish","has-post-thumbnail","tsh_dish_type-variva","tsh_dish_type-variva-i-jela-iz-jednog-lonca","tsh_national_cuisine-angola"],"_links":{"self":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food\/3975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food"}],"about":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/types\/tsh_food"}],"up":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food\/3968"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/media\/3976"}],"wp:attachment":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/media?parent=3975"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tags?post=3975"},{"taxonomy":"tsh_dish_type","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_dish_type?post=3975"},{"taxonomy":"tsh_national_cuisine","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_national_cuisine?post=3975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}