This recipe of Feijoada from Angola is really different from the Feijoada from Brazil, or the Fechouada from Benin. For example, another type of beans gets used, and fumbwa, an African greens. The chouriço sausage which gets used in this recipe is the Portuguese version of the Spanish chorizo.
(The ingredients in bold are available in the webshop.)
For 4 persons:
- 1 bag 400 gram Butter beans
- 50 gram fumbwa
- 2 birds eye chillies
- 1 selim pepper
- 2 tbs peanut oil
- 750 gram chicken thighs
- 1 chouriço sausage (or spanish chorizo as alternative)
- 1 tin of chopped tomatoes
- 3 cloves of garlic
- 1 onion
- 3 carrots
- 2 laurel leaves
- 3 tbs fresh parsley, chopped
- Let the beans soak in cold water in the fridge for 24 hours.
- Let the fumbwa soak in water during at least 6 hours.
- In a separate bowl, let the fumbwa soak in water during at least 6 hours.
- Heat the oil in a big cooking pan.
- Peel and cut the onion and garlic. Crush the birds eye chilies in a mortar.
- Add the cut onion, garlic en birds eye chilies into the pan, and let it cook 5 mins on low heat.
- Add the chicken thighs and cook them until they become white.
- Add the fumbwa, beans, laurel leaves, carrots, and some water.
- Add the tomatoes, salt and parsley. Break the selim pepper in 3 pieces and add it to the feijoada.
- Bring to the boil, then reduce the heat to medium and let it cook for 30 mins.
- Add the chouriço sausage, and let it cook for another 20 mins until all ingredients are cooked thoroughly. Add more water if needed during the cooking process.
- Enjoy your meal !
Why don’t you try music from Angola with this Feijoada ? For example: Paulo Flores with the album Xé Povo.