Mozambican Caldo Verde is a traditional Mozambican recipe (based on a Portuguese original) for a classic soup of sausage and potato with kale. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Mozambican Caldo Verde.
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It was the Portuguese who brought this soup to Mozambique, of course, making soup from various greens is very African but the addition of chouriço (the Portuguese version of Spanish chorizo) and potatoes is a very Portuguese touch. The soup became so popular that it is made in every Mozambican restaurant throughout Africa by today. This is more the street version, using piri-piri chillies (something else the Portuguese introduced to Africa). You can omit the chillies.
Ingredients:
3 tbsp olive oil
1 large onion, peeled and diced
2 garlic cloves, finely chopped
300g Portuguese chouriço sausage (or substitute Spanish chorizo)
6 waxy potatoes
2l water
500g kale (curly or straight)
salt and freshly-ground black pepper, to taste
Method:
Peel and dice the sausage. Scrub the potatoes and cut into 1cm dice.
Heat the oil in a large, heavy-based pan. Use to fry the onions over gentle heat until soft but not browned (about 6 minutes). Add the garlic and sausage pieces and fry for a further four minutes. Now add the potatoes and cook for 1 minute more before adding the water.
Increase the heat to bring the mixture to a boil then reduce to a simmer and cook for 10 minutes, uncovered.
Thoroughly wash the kale to remove any traces of grit then trim off the tough stems and shred the leaves as finely as you can. Add the greens to the soup, bring back to a boil then reduce to a simmer and cook for 10 minutes more.
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