It seems lately this this is turning into a cooking blog, pretty much because cooking has become the most noteworthy part of my day. We still don’t start school for another 3-4 weeks, and to be honest the novelty of going into town to hang out with the neighbors who only speak Macua (which we don’t) and to hang out with the children has kind of worn off. I still usually make it into town at least every other day, mostly to buy bread, tomatoes, and eggs, which along with onions and dried fish make up the majority of what is available in our market. Although our freezer (which cost us a month and a half worth of pay and was worth every single metical) has helped a lot with food storage and variety, these items still have to be used within a day or so of purchase, which means they have to be purchased every other day. It’s semi-annoying to have to go to the market all the time, but at least it forces me out of the house every now and then.
While making our normal rounds from my host family’s house to the market, we noticed that one of the stands along the way had huge bags of rice, grains, beans, and corn for sale by the kilo. We decided to buy some dried beans to make feijoada, a bean stew dish that is pretty common here. Although our recipe deviated slightly from the typical Mozambican version by being about 50% vegetable, we were very pleased with it and I will definetly be making it again (aka tonight because I don’t know if I’ve ever had a more nutritious meal and I want to keep that going)
- 1.5 cups dried beans – we chose ~boring brown beans~ because they are then only type sold in our market
- 1/2 cabbage
- 1-2 carrots
- 4-5 medium onions
- 3-4 cloves garlic
- 10 small tomatoes
- 1 200g package of chorizo (optional)
- Curry powder, salt, pepper to taste
- Pick out all the sticks, rocks, and leaves that come in your beans when you buy them from the market
- Soak beans overnight to help you digest or to stop you from farting or something idk but do it
- After beans have soaked, throw them in a big pot of water to boil for about 1 hour. Add a bay leaf or two if you’re feeling it
- Cut up all veggies. Once the beans are at about the halfway point, sautée all the veggies together until they’ve softened up and browned a bit. If you’re going to use chorizo, you can dice it and cook it at this time as well.
- Once the beans are mostly done, drain, reserving about a cup of liquid. Add the veggies and chorizo to the bean pan, mix, and add the reserved water if necessary to give it the right texture.
- Add in all spices. We used about a tablespoon of medium curry powder and some piri piri sauce because we like things a lil hot. We also found that you need way more salt than we originally expected.
- Let it cook down for a bit until it seems right or until you are too hungry to wait anymore.
Usually feijoada is served over rice, but we decided to forgo the extra carbs and it was amazing. I ate the leftovers with a fried egg and an iced coffee slushie the next morning for breakfast and can only say that it was truly a transcendent brunch experience for me here in Moz.