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Funje com Carne Seca
Funje com Carne Seca is a hearty and traditional Angolan meal that combines the staple side dish, Funje (a dense porridge made from cassava flour), with flavorful dried meat (carne seca). The carne seca is typically rehydrated and then stewed with onions, tomatoes, and spices, creating a rich and savory accompaniment to the relatively plain Funje. This dish represents the resourceful use of ingredients in Angolan cuisine and is a comforting staple, often enjoyed in homes across the country.
đ§ Ingredienser
- 500 g Dried meat (carne seca)(e.g., beef or goat)
- 8 cups Water(for rehydrating and cooking meat)
- 2 cups Cassava flour (fuba)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 2 medium Ripe tomatoes(chopped)
- 1 tbsp Tomato paste
- 3 tbsp Palm oil or vegetable oil
- 1 leaf Bay leaf
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 small Chili pepper (optional)(minced, for heat)
đšâđł Instruktioner
- 1
Rinse the dried meat thoroughly. Place it in a pot and cover with water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the meat is tender enough to be shredded. Drain the meat, reserving about 1 cup of the cooking liquid. Shred or cut the meat into bite-sized pieces.
â±ïž 1 hour - 2
While the meat is cooking, prepare the Funje. Bring 4 cups of water to a boil in a separate pot. In a bowl, whisk together the cassava flour with 1 cup of cold water until smooth. Gradually add this slurry to the boiling water, whisking vigorously to prevent lumps. Cook over medium-low heat, stirring constantly with a wooden spoon, until a thick, dough-like consistency is formed (about 15-20 minutes).
â±ïž 20 minutes - 3
In another pot, heat the palm oil or vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
â±ïž 5 minutes - 4
Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped tomatoes and tomato paste. Cook for another 5 minutes, allowing the tomatoes to break down.
â±ïž 6 minutes - 5
Add the shredded dried meat to the pot with the tomato mixture. Pour in the reserved meat cooking liquid and enough additional water to create a stew-like consistency. Add the bay leaf, salt, pepper, and optional chili pepper.
- 6
Bring the stew to a simmer, then cover and cook for at least 30 minutes, or until the flavors have melded and the sauce has thickened. Stir occasionally.
â±ïž 30 minutes - 7
To serve, shape the Funje into a dome on a platter. Spoon the Carne Seca stew alongside or over the Funje.
đĄ Proffstips: The Funje should be firm enough to hold its shape. If it's too soft, cook it a bit longer. If it's too stiff, you can add a little more hot water while stirring.
đĄ Proffstips
- âSoaking the dried meat overnight can help reduce cooking time.
- âEnsure the Funje is stirred constantly to achieve a smooth texture.
- âThe stew can be made spicier by adding more chili peppers or a dash of piri-piri sauce.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other vegetables like okra or spinach to the stew.
- Use canned corned beef if dried meat is unavailable, though the flavor will differ.
- Serve with a side of fried plantains.