Chilicanga de Carne de Vaca
A hearty and flavorful beef stew, Chilicanga de Carne de Vaca is a staple in Angolan cuisine, known for its rich tomato and peanut base, often served with funge or rice.
🧂 Ingredients
- 1 kg Beef chuck(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 800 g Tomatoes(crushed or pureed)
- 200 g Peanut butter(smooth, unsweetened)
- 3 tbsp Vegetable oil
- 2 Bay leaves
- 500 ml Water or beef broth
- to taste Salt
- to taste Black pepper
- 1 Optional: Piri-piri pepper(finely chopped, for heat)
👨🍳 Instructions
- 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.
⏱️ 10-15 minutes - 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
⏱️ 7 minutes💡 Tip: Scrape up any browned bits from the bottom of the pot. - 3
Add minced garlic and optional piri-piri pepper, sauté for another minute until fragrant.
⏱️ 1 minute - 4
Stir in the crushed tomatoes and bay leaves. Bring to a simmer and cook for 5 minutes.
⏱️ 5 minutes - 5
Return the browned beef to the pot. Add water or beef broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
⏱️ 1 hour - 6
In a separate bowl, whisk the peanut butter with a ladleful of the stew liquid until smooth. Stir this mixture back into the pot.
💡 Tip: Ensures the peanut butter incorporates smoothly without lumps. - 7
Continue to simmer, uncovered, for another 20-30 minutes, or until the beef is tender and the sauce has thickened. Adjust seasoning as needed.
⏱️ 30 minutes
💡 Pro Tips
- ✓For a richer flavor, use beef broth instead of water.
- ✓Adjust the amount of piri-piri to your spice preference.
- ✓Serve hot with funge, rice, or boiled yams.
🔄 Variations
- Add cubed sweet potatoes or cassava during the last 30 minutes of simmering.
- Incorporate chopped bell peppers along with the onions for added color and flavor.