Bachalu à Gomes (Salt Cod with Potatoes) is a traditional Angolan recipe for classic stew of salt cod with potatoes, onions, garlic, green bell pepper and parsley that's garnished with hard-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Salt Cod with Potatoes (Bachalu à Gomes).
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Ingredients:
500g dried salt cod — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
3 bay leaves
6 medium potatoes, peeled
3 large eggs
2 onions, chopped
2 garlic cloves, finely chopped
60ml olive oil
pinch of black pepper
1/4 tsp oregano
60ml green bell pepper
40g parsley, finely chopped
12 olives
Method:
Allow the salt cod to soak in plenty of water over night. The following day drain the fish then simmer in fresh water with the balyeaves. Cook for 20 minutes then take out the fish (but reserve the cooking water).
Boil the eggs until hard and boil the potatoes until just soft (but not mushy). Allow the eggs to cool then peel and slice them, reserving as a garnish. Fry the onions and garlic in hot olive oil then add the green bell pepper and oregano. Reduce the heat and allow to cook for several minutes. Flake the cod and add along with the potatoes and parsley.
Reduce the heat to a simmer and allow to cook for several minutes. If the mixture threatens to dry out then use the cod cooking liquor to wet it. Garnish with the eggs and olives and transfer to an oven pre-heated to 170°C (325°F/Gas Mark 3). Bake for 20 minutes and serve.
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