Best Preserved Ancient Cities: Timeless Walled Cities
Precisely built to be the last line of protection for historic cities and their people, massive stone walls are silent sentinels from a bygone age.…
Quibeba is a traditional Angolan stew that showcases the unique texture of okra as a natural thickener. Fresh okra pods are trimmed and chopped, then simmered slowly with a sauté of onions, garlic, and tomatoes until the broth becomes richly viscous from the okra’s mucilage. This hearty soup is typically enriched with tender bits of protein – commonly shredded goat meat or pieces of dried, salted fish – which imbue the broth with a deep, savory depth. The result is a comforting, earthy stew that highlights the okra’s smooth texture. In each spoonful, the bright sweetness of tomatoes and a hint of chili blend with the onion base, while the added palm oil gives a glossy finish and slight richness. Because the okra thickens the broth on its own, Quibeba requires no flour or starch – its mucilage forms a natural, silky coating on all the ingredients.
Quibeba is enjoyed in many Angolan households as a nutritious one-pot meal, especially when warm, nourishing dishes are desired. It is often served with funge (cassava or corn porridge) or rice to balance its bold flavors. As a reflection of Angola’s culinary heritage, the dish is flexible: some cooks add a dash of palm oil or ground peanuts for extra creaminess, while others may include local green vegetables like spinach or pumpkin leaf. Quibeba’s texture is reminiscent of West African okra soups (such as Nigerian ogbono or Liberian palaver sauce), yet it carries distinctive Angolan character through its simplicity and seasoning. Many families cook a large pot to share, especially in rural areas where okra grows abundantly. The recipe below guides through selecting and preparing ingredients to recreate this traditional comfort food at home.
4
servings20
minutes40
minutes350
kcalQuibeba is a hearty Angolan okra soup thickened by the okra’s own mucilage. First, sauté chopped onion, garlic, and a fresh chili (if using) in palm oil until softened. Stir in diced tomatoes and cook until the mixture stews slightly. Next, add pieces of tender goat meat or soaked, shredded dried fish to the pot along with water or broth and simmer until the meat is nearly done. Finally, stir in the sliced okra and let the stew cook uncovered until the okra is tender and the soup has thickened. The outcome is a rich green stew with chunks of meat and vegetables, perfect for ladling over rice or funge in an authentic Angolan meal.
Okra: 500 g (fresh or frozen), ends trimmed and sliced. The okra’s mucilage will naturally thicken the soup.
Onion: 1 large, chopped – forms the flavor base.
Garlic: 2 cloves, minced – adds savory depth.
Tomato: 2 medium (about 200 g), chopped – provides acidity and sweetness; you may substitute 1 cup crushed canned tomatoes.
Goat or Dried Fish: ~300 g goat meat (cubed) or 200 g dried salted fish (soaked and flaked). Goat gives richness, dried fish adds umami. Use one or the other as a savory protein.
Palm Oil: 2 Tbsp (substitute vegetable oil) – traditional for color and richness.
Water or Broth: About 1 liter (4 cups) – to create the soup base. Use chicken or vegetable stock for extra flavor.
Seasonings: Salt (to taste), pepper (1/2 tsp), and 1 bay leaf (optional) for aroma. Add chopped chili pepper (aji) or chili powder to taste for heat.
Optional Add-ins: Ground peanuts or a spoonful of peanut butter (2 Tbsp) for creaminess; a squeeze of lime or lemon at the end for brightness; a handful of spinach or kale stirred in at the end for extra greens.
If using dried fish, soak it in warm water for 20 minutes to rehydrate, then shred the flesh and discard bones. (Prep: 20 minutes) If using goat meat, rinse and, optionally, parboil it with a pinch of salt for 5 minutes, then drain.
Heat the palm oil in a heavy pot over medium heat. Add the chopped onion (and a chopped chili, if using) and sauté, stirring, until the onion is soft and translucent (about 5 minutes).
Stir in the minced garlic and bay leaf; cook for 1 minute until fragrant. Then add the chopped tomatoes and cook for 3–5 minutes, breaking them down with the spoon.
Add the goat pieces or flaked fish to the pot and stir to combine with the tomato mixture. Let it cook for 2–3 minutes, coating the protein in the stewed tomato flavors.
Pour in the water or stock and bring the mixture to a boil. Lower the heat to a gentle simmer, cover the pot, and cook until the meat is tender (about 30–40 minutes for goat; 5–10 minutes for fish). Stir occasionally, adding more water if needed.
Uncover and add the sliced okra (and ground peanuts or peanut butter, if using). Simmer uncovered for another 8–10 minutes, stirring gently, until the okra is tender and the soup has thickened to a stew-like consistency.
Season with salt and pepper to taste. If desired, squeeze in lime or lemon juice and stir in chopped cilantro or parsley before serving. The acidity will balance the stew’s richness.
Serve Quibeba hot, alongside funge or white rice. A simple garnish of chopped green onion or cilantro adds color and freshness. The soup will continue to thicken as it stands, so stir in a bit of water when reheating leftovers.
Precisely built to be the last line of protection for historic cities and their people, massive stone walls are silent sentinels from a bygone age.…
From Rio's samba spectacle to Venice's masked elegance, explore 10 unique festivals that showcase human creativity, cultural diversity, and the universal spirit of celebration. Uncover…
France is recognized for its significant cultural heritage, exceptional cuisine, and attractive landscapes, making it the most visited country in the world. From seeing old…
Boat travel—especially on a cruise—offers a distinctive and all-inclusive vacation. Still, there are benefits and drawbacks to take into account, much as with any kind…
In a world full of well-known travel destinations, some incredible sites stay secret and unreachable to most people. For those who are adventurous enough to…
