Calulu de carne seca, Angola 🇦🇴 | Stews S1, EP10

Welcome to stews from around the world. This is part 10 and today were taking a trip to Angola, to make a classic Calulu de carne seca!

Serves 2:

Ingredients:

Stew:

500g dried beef (carne seca)

2 tbsp African sustainable palm oil

1 white onion finely diced

4 ripe tomatoes chopped

3 bay leaves

4 garlic cloves

600ml water/chicken stock

1/2 aubergine cut into small cubes

150g spinach/cassava leaves

150g okra chopped

1 tbsp cassava flour

1 tbsp water

Salt & pepper to taste

To serve:

Funge

Method

Step (1)

Firstly, we must remove some of the salt from the beef. Place a large pot of water on a medium high heat, then bring to a boil. Once boiling, add dried beef, reduce the heat to a simmer, then cover & simmer for an hour. Drain and set aside.

Step (2)

Heat up a stew pot on a medium heat, then add 2 tbsp of palm oil then add your onion and saute for a few minutes. Add your chopped tomatoes mix well then cover and cook for 10 minutes, stirring occasionally, until your tomatoes have softened and broken down.

Step (3)

Add in the chopped garlic and cook for 2 minutes. Add the beef and bay leaves, stir well and pour in enough water or stock to cover everything, bring to a boil then cover and simmer for 1 hour 30 minutes.

Step (4)

Once the beef starts to soften, add the chopped aubergine, spinach and okra, then cover and cook for a further 20 minutes.

Step (5)

Now mix together a small bowl mix together 1 tbsp of cassava flour and 1tbsp water, then add to the pot to thicken it up alongside some salt and pepper to taste. Cook for a further 15 minutes uncovered to thicken the stew.

Serve with some Funge and enjoy ;)