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Calulu de Carne Seca
A hearty and savory stew made with dried beef (carne seca), various vegetables like okra and pumpkin leaves, and often flavored with palm oil.
🧂 Ingredienti
- 400 g Carne Seca (dried beef)(rinsed and cut into pieces)
- 100 ml Palm oil (dendê)
- 1 large Onion(chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 200 g Okra(sliced)
- 300 g Pumpkin leaves or spinach(chopped)
- 1 medium Bell pepper(chopped)
- 750 ml Water or beef broth
- to taste Salt
- to taste Black pepper
👨🍳 Istruzioni
- 1
Rinse the carne seca thoroughly and cut it into bite-sized pieces. If it's very salty, soak it in water for an hour or two, changing the water once.
- 2
In a large pot, heat the palm oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and chopped bell pepper, cooking for another 2-3 minutes until fragrant.
- 4
Stir in the crushed tomatoes and cook for about 10 minutes, allowing the sauce to reduce slightly.
- 5
Add the carne seca pieces and the water or beef broth. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the meat is tender.
- 6
Add the sliced okra and chopped pumpkin leaves (or spinach). Cook for another 20-30 minutes, or until the okra is tender and the leaves are wilted.
- 7
Season with salt and black pepper to taste. Be mindful of the saltiness from the carne seca.
- 8
Serve hot, typically with funge or rice.
💡 Consigli Professionali
- ✓The longer the carne seca simmers, the more tender it will become.
- ✓If using fresh pumpkin leaves, ensure they are well-washed and finely chopped.
- ✓Adjust the amount of palm oil to your preference; some prefer a richer flavor.
- ✓This dish benefits from slow cooking to allow flavors to meld.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add other root vegetables like cassava or sweet potato.
- Incorporate other leafy greens if pumpkin leaves are unavailable.
- A small amount of ground peanuts can be added for extra richness.