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Calulu de Carne de Porco com Ginguba
A rich and savory pork stew simmered in a flavorful peanut sauce, infused with traditional Angolan spices and vegetables. This dish offers a comforting and hearty meal, often served with funge or rice.
ð§ ææ
- 1 kg Pork shoulder(cut into 2-inch cubes)
- 100 ml Red palm oil
- 2 large Onions(finely chopped)
- 6 cloves Garlic cloves(minced)
- 400 g Tomatoes(diced)
- 300 g Sweet potato leaves(chopped)
- 200 g Okra(sliced)
- 200 g Peanut butter (ginguba)(smooth)
- 1 medium Scotch bonnet pepper(finely chopped (optional, for heat))
- 500 ml Water or broth
- 1 tsp Salt(to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 leaf Bay leaf
ðšâð³ äœãæ¹
- 1
Season the pork cubes with salt and black pepper.
- 2
Heat the red palm oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove the pork and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and chopped scotch bonnet pepper (if using) and cook for another minute until fragrant.
- 4
Stir in the diced tomatoes and cook for 5 minutes, allowing them to break down slightly.
- 5
Return the browned pork to the pot. Add the chopped sweet potato leaves, sliced okra, peanut butter, water or broth, and bay leaf. Stir well to combine.
- 6
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour and 15 minutes, or until the pork is tender and the sauce has thickened. Stir occasionally to prevent sticking.
- 7
Adjust seasoning with salt and pepper to taste. Remove the bay leaf before serving.
- 8
Serve hot, traditionally with funge (a cassava or cornmeal porridge) or rice.
ð¡ ããã®ã³ã
- âFor a smoother sauce, you can blend some of the cooked vegetables before returning them to the pot.
- âIf sweet potato leaves are unavailable, spinach or collard greens can be used as a substitute.
- âAdjust the amount of scotch bonnet pepper to your preferred level of heat.
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- Add other vegetables like eggplant or bell peppers.
- For a richer flavor, use smoked pork or add a piece of smoked fish.