🧂 Ingredients
- 1 kg Pork shoulder(cut into 2-inch cubes)
- 2 medium Onions(chopped)
- 5 cloves Garlic(minced)
- 4 medium Tomatoes(chopped)
- 300 g Okra(sliced)
- 200 g Spinach or Cassava Leaves (Fumbua/Kizaka)(chopped)
- 0.5 cup Palm oil
- 3 tbsp Peanut butter(smooth)
- 2 cups Fish stock or water
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 optional Chili pepper(for heat)
👨🍳 Instructions
- 1
Season the pork cubes with salt and pepper. In a large pot or Dutch oven, heat the palm oil over medium-high heat.
💡 Tip: Ensure the pot is large enough to hold all ingredients. - 2
Sear the pork cubes on all sides until browned. Remove the pork from the pot and set aside.
- 3
Add the chopped onions to the pot and sauté until softened. Add minced garlic and cook for another minute until fragrant.
- 4
Add the chopped tomatoes and cook until they break down. Stir in the sliced okra and chopped spinach or cassava leaves.
- 5
Return the seared pork to the pot. Add the peanut butter and fish stock (or water). Stir well to combine.
💡 Tip: If using dried cassava leaves, rehydrate them first. - 6
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the pork is very tender.
💡 Tip: Stir occasionally and add more liquid if the stew becomes too thick. - 7
Add a chili pepper if desired for extra heat. Adjust salt and pepper to taste. Serve hot.
💡 Tip: Traditionally served with funge or rice.
💡 Pro Tips
- ✓Using a combination of spinach and cassava leaves adds depth of flavor.
- ✓The longer the stew simmers, the more tender the pork will become.
- ✓Peanut butter adds a creamy, nutty richness characteristic of many Angolan stews.
🔄 Variations
- Substitute pork with beef or dried meat.
- Add other vegetables like eggplant or sweet potatoes.