She Strengthens

Discover the Flavors of Feijoada

A Rich History

Feijoada, a hearty dish introduced by the Portuguese, has taken root in Brazil and West Africa. While the Brazilian version is considered the classic, the Mozambican version shares similarities. However, the Angolan version stands out with its unique ingredients and flavors.

The Angolan Twist

In Angola, feijoada is made with white beans, cabbage, carrots, and chicken, all infused with the rich flavor of palm oil. This distinct variation is a testament to the cultural exchange that has shaped the dish over time.

Get Ready to Cook!

Yields: 5-6 servings
Difficulty: Medium
Total Time: 4 hours
Active Time: 1 hour

Gather Your Ingredients

• 13 oz/350g dried white beans (such as cannellini or butter beans)
• 1.5lbs/700g chicken pieces
• 14 oz/400g chorizo (chouriço) sausage, cut into rings
• 4 garlic cloves, minced
• 3 ripe tomatoes, de-seeded and chopped
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 1 small head of cabbage, shredded
• 6 piri-piri chillies (or 2 habaneros), finely chopped
• 2 bay leaves
• 1 bunch parsley, chopped
• 5 oz/150ml red palm oil
• Salt and black pepper, to taste

Let’s Start Cooking!

Begin by soaking the beans overnight in a large bowl covered with water. The next day, drain the beans and transfer them to a large pan, covering them with at least 2 inches/5cm of water. Bring to a boil and cook for about 2 hours, or until tender.

Brown the Chicken

Heat a little palm oil in a pan and fry the chicken pieces until golden brown all over. Remove the chicken and set aside. Then, add the onion, chilli, and garlic to the pan and fry until soft, about 6 minutes. Return the chicken to the pot, add the sausage, and fry for 2 minutes more. Add a little water to prevent burning.

Combine and Simmer

Once the beans are cooked, add the tomatoes, carrots, cabbage, and bay leaves to the bean pot. Bring the mixture to a boil, then reduce to a simmer and cook for about 30 minutes, or until the vegetables are tender. Stir in the meats, parsley, and palm oil. Adjust the seasonings and cook for a further 30 minutes. Serve with rice and enjoy!