Calulu de Porco com Ginguba
A rich and savory pork stew simmered with groundnuts (ginguba) and a medley of vegetables, offering a taste of traditional Angolan home cooking.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 2-inch cubes)
- 0.25 cup Palm oil
- 2 large Onions(chopped)
- 6 Garlic cloves(minced)
- 4 Tomatoes(chopped)
- 200 g Okra(sliced)
- 200 g Eggplant(diced)
- 100 g Spinach(chopped)
- 150 g Groundnuts (Ginguba)(roasted and ground into a paste)
- 4 cups Water
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 Bay leaves
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onions and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2
Add the chopped tomatoes and cook until they begin to break down, about 5 minutes. Stir in the groundnut paste, mixing well to combine.
- 3
Add the pork cubes, bay leaves, salt, and pepper. Stir to coat the pork with the sauce. Pour in the water, ensuring the pork is mostly submerged. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the pork is tender.
- 4
Add the sliced okra and diced eggplant to the pot. Stir, cover, and continue to simmer for another 20 minutes.
- 5
Stir in the chopped spinach and cook for an additional 5-10 minutes, or until the spinach is wilted and tender. Adjust seasoning with salt and pepper if needed.
- 6
Serve hot, traditionally accompanied by funge (cornmeal or cassava porridge) or rice.
💡 Pro Tips
- ✓Ensure the groundnuts are roasted before grinding to enhance their flavor.
- ✓Adjust the amount of groundnut paste to your preference for richness.
- ✓If you prefer a thicker stew, you can mash some of the cooked eggplant against the side of the pot.
🔄 Variations
- Add other leafy greens like cassava leaves or sweet potato leaves.
- For a spicier dish, add a finely chopped chili pepper (like malagueta or gindungo) with the garlic.