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Calulu de Carne de Vaca com Quiabo e Ginguba
A rich and savory stew made with beef, okra (quiabo), and ground peanuts (ginguba), simmered in a flavorful tomato-based sauce. This dish is a staple in Angolan cuisine, known for its depth of flavor and comforting texture.
ð§ ææ
- 700 g Beef stew meat(cut into cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed or pureed)
- 300 g Okra (Quiabo)(trimmed and sliced)
- 150 g Ground peanuts (Ginguba)
- 500 ml Water or beef broth
- 1 Bay leaf
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Optional: Piri-piri or chili pepper(finely chopped, for heat)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes, bay leaf, salt, and pepper. Bring to a simmer.
- 4
Return the browned beef to the pot. Add the water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
- 5
Add the sliced okra and ground peanuts to the pot. Stir well to combine. Continue to simmer, uncovered, for another 20-30 minutes, stirring occasionally, until the okra is tender and the sauce has thickened.
- 6
Remove the bay leaf before serving. Adjust seasoning if necessary.
ð¡ ããã®ã³ã
- âFor a smoother sauce, you can blend some of the cooked okra before adding it back to the stew.
- âIf the sauce becomes too thick, add a little more water or broth.
- âGinguba (ground peanuts) adds a wonderful richness and nutty flavor.
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- Add other vegetables like bell peppers or carrots.
- For a vegetarian version, substitute the beef with firm tofu or more vegetables.