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Kibeba (Cassava and Cuttlefish Stew)
Kibeba (Cassava and Cuttlefish Stew) is a traditional Mozambican recipe for a classic stew of cuttlefish and cassava in an onion and red palm oil base flavoured with hot chillies. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Cassava and Cuttlefish Stew (Kibeba).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesVegetable RecipesMozambique Recipes
This is a dish that is made in both Angola and Mozambique. The main difference between the versions is that the kibeba of Angola contains bitter tomato.
Ingredients:
1kg cuttlefish
1kg cassava
2 large onions
250ml red palm oil
hot chillies, to taste (finely chopped)
water, as needed
Method:
Clean and prepare the cuttlefish then cut the flesh into small pieces. Fry in a little oil for about 20 seconds per side, or until just done through.
Peel the cassava and cube. Slice the onions into rings.
In a pan, alternately layer the cassava, onions and cuttlefish, finishing with a layer of cassava.
As you add each layer season with red palm oil, chilli and salt.
Bring the mixture to a simmer, cover and cook for 10 minutes. Add water (about 250ml) to form a sauce. Bring back to a simmer and cook for 20 minutes more, or until all the ingredients are tender.
Serve hot.
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