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Feijoada Angolana is Angola’s version of the famous Portuguese bean stew, adapted to local ingredients. This one-pot dish simmers beans with chicken, spicy sausage, and a blend of vegetables and spices. What sets the Angolan style apart is the use of red palm oil and cassava leaves (fumbwa). The palm oil adds a distinctive mahogany color and a subtle nutty fragrance, while the tender greens contribute nutrients and texture. The stew is thick and richly flavored: each spoonful offers tender beans and meat in a garlicky, tomato-spiced broth. It is typically served steaming over rice, making a comforting and filling meal for family and friends.
Like many Angolan dishes, feijoada reflects colonial history. When Portuguese settlers introduced feijoada (meaning “beans” in Portuguese) to Angola, locals adapted it to what was available. Instead of several cuts of pork, Angolans often used chicken and salted smoked meats. The liberal addition of palm oil and sometimes dried fish or prawns gives the stew a West African flair. A common version includes chopped cassava leaves or kale simmered into the pot, making the dish even more hearty. Traditionally, feijoada is cooked slowly to meld flavors: onions and garlic are sautéed in oil, then beans and meats are added and gently stewed for up to two hours. Carrots, cabbage, or other vegetables may be included as well.
Feijoada Angolana is a beloved dish for gatherings. It’s often served on weekends and holidays, at birthday parties or local festivals. The aroma of simmering feijoada — a rich blend of garlic, tomato, and smoked sausage — fills the kitchen as it cooks. The end result is a thick, stew-like mixture. The chicken meat is pulled from the bones and mixed back in, and the beans become soft and saucy. Before serving, cooks might shred the greens into the mix and sprinkle fresh parsley or crushed chili on top. Every bite is warm and savory, making feijoada a meal that embodies Angolan comfort food. Below is a detailed recipe to prepare this classic stew in your home kitchen.
6
servings10
minutes300
minutes600
kcalThis Feijoada recipe layers flavors with beans, chicken, and spices, finished with greens and palm oil. Begin by soaking 1–2 cups of dry beans overnight (or use canned beans). Drain and set them aside. In a large pot, heat a bit of palm oil and sauté chopped onion, minced garlic, and sliced hot chili. Add bite-size chicken pieces and cook until lightly browned. Next, stir in sliced spicy sausage and any smoked meats. Add drained beans and enough water or broth to cover. Toss in bay leaf and quartered tomatoes. Bring to a boil, then reduce to a simmer. Let cook gently for about 1–1.5 hours, until beans are creamy and chicken is tender. In the final 10 minutes, stir in 2 cups shredded cassava leaves (or spinach) and cook until wilted. Season with salt and pepper. Remove bay leaf. Serve the thick, rich stew over rice. The dish is deeply flavored with garlic, tomatoes, and smoky notes from the sausage, with the greens giving a fresh finish.
Beans: 2 cups (dry butter beans or white kidney beans; about 400 g) or 4 cups cooked/canned, rinsed.
Chicken:5 kg (3–4 bone-in pieces, e.g. thighs or drumsticks) – clean and pat dry.
Spicy sausage: 200 g (Angolan chouriço, Portuguese linguiça, or andouille), sliced.
Smoked meat (optional): 100 g (salted pork, bacon, or smoked ham), diced.
Red palm oil: 3 Tbsp (traditional) or olive oil.
Onion: 1 large, chopped.
Garlic: 4 cloves, minced.
Tomatoes: 3 medium, chopped (or 1 can diced tomatoes).
Carrots: 2 medium, sliced (adds sweetness and color).
Cabbage or collard greens: 2 cups chopped or 2 cups packed shredded cassava leaves (fumbwa).
Stock or water: ~6 cups (or enough to cover all ingredients).
Salt and black pepper: to taste.
Chili pepper: 1–2 fresh chilies (optional, for heat).
Parsley or cilantro: chopped, for garnish.
Soak (or rinse) the beans: If using dried beans, soak them in water overnight (or for 6–8 hours). Drain and rinse before cooking. (If using canned, simply rinse and drain.)
Sauté aromatics: In a large heavy pot, heat 2 Tbsp palm oil over medium heat. Add the chopped onion, garlic, and sliced chili. Cook until the onion is soft and translucent, about 3–4 minutes.
Brown the meats: Add chicken pieces to the pot. Season lightly with salt and pepper. Brown the chicken on all sides (5 minutes). Then add sliced sausage and smoked meat; cook another 2–3 minutes, stirring.
Add beans and liquids: Stir in the drained beans, chopped tomatoes, carrot slices, bay leaves, and 4 cups of stock or water. The liquid should just cover the ingredients. Bring to a boil, then reduce heat. Cover and simmer gently.
Simmer stew: Let the mixture cook for about 1–1.5 hours, stirring occasionally. If it looks too dry, add more water as needed. The stew should bubble gently. When beans are nearly soft, remove the lid and continue cooking until they are fully tender and the stew thickens.
Add greens: With about 10 minutes left, stir in the chopped cabbage or cassava leaves. Pour in the remaining 1 Tbsp palm oil. Simmer uncovered until the greens wilt and become tender.
Finish and serve: Taste and adjust salt and pepper. Discard bay leaves. Remove chicken from bones, shred the meat, and return it to the pot. Spoon the hot feijoada over rice or serve in bowls. Garnish with chopped parsley.
Nutrient | Amount per serving | % Daily Value* |
Calories | 600 kcal | — |
Total Fat | 25 g | 32% |
– Saturated Fat | 7 g | 35% |
Cholesterol | 80 mg | 27% |
Sodium | 700 mg | 30% |
Total Carbohydrate | 65 g | 22% |
– Dietary Fiber | 15 g | 60% |
Sugars | 5 g | — |
Protein | 35 g | 70% |
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