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Mancarra de Carne com Legumes
A hearty and flavorful meat and vegetable stew, a comforting and traditional dish from Guinea-Bissau, distinct from the chicken version.
🧂 Zutaten
- 750 g Beef or lamb(cut into cubes)
- 2 large Onions(chopped)
- 400 g Tomatoes(chopped)
- 2 medium Sweet potatoes(peeled and cubed)
- 200 g Okra(trimmed and sliced)
- 200 g Spinach or other leafy greens(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Palm oil or vegetable oil
- 4 cups Stock or water
- 2 tbsp Crayfish (optional)(dried, ground)
- to taste Salt
- to taste Black pepper
👨🍳 Zubereitung
- 1
In a large pot or Dutch oven, heat the palm oil over medium-high heat. Brown the meat cubes on all sides. Remove meat and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes and cook for about 5 minutes until they start to break down.
- 5
Return the browned meat to the pot. Add the stock or water, ground crayfish (if using), salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the meat is tender.
💡 Profitipps: The longer it simmers, the more tender the meat will be. - 6
Add the cubed sweet potatoes to the stew. Cook for another 15-20 minutes, or until the sweet potatoes are tender.
- 7
Add the sliced okra and chopped leafy greens. Cook for another 5-10 minutes, until the okra is tender and the greens have wilted.
💡 Profitipps: Avoid overcooking the okra, as it can become mushy. - 8
Taste and adjust seasoning with salt and pepper if needed. Serve hot.
💡 Profitipps
- ✓Using palm oil adds an authentic flavor, but vegetable oil can be substituted.
- ✓For a richer flavor, you can add a bay leaf during the simmering process.
- ✓Ensure the meat is tender before adding the vegetables.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add other root vegetables like cassava or yams.
- Include a pinch of chili flakes for a spicier stew.