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Sao Tomean Feijoada
Sao Tomean Feijoada is a traditional Sao Tomean recipe for a classic stew of white beans and fish in a tomato and vegetable stock base. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Sao Tomean Feijoada.
prep time
10 minutes
cook time
45 minutes
Total Time:
55 minutes
Serves:
4
Rating:
Tags : Vegetarian RecipesDessert RecipesMilk RecipesSao-tome Recipes
This filling, yet healthy Portuguese stew made it’s way to the islands of São Tomé and Príncipe during colonisation. Things have evolved quite a bit since then. While most Feijoada’s involve black beans (even as far away as the one we made for Brazil), the islanders favour this white bean version and make it with readily available fish (and sometimes pork)
Ingredients:
2 tbsp red palm oil (or more to taste)
1 onion, chopped
3 carrots, scraped and diced
800g (2 tins) cooked black-eyed beans (or any white beans), rinsed and drained
215g tomato purée
250ml (1 cup) vegetable stock
salt and freshly-ground black pepper, to taste
650g tilapia or cod fish fillets, cut into large pieces
Method:
Place a pan over medium heat, once hot add the onion and carrots and stir fry for a few minutes until the onion has softened. At this point stir in the beans, tomato purée and vegetable stock. Season to taste with salt and black pepper then bring to a simmer and continue cooking for about 30 minutes, stirring frequently, until the carrots are tender.
Adjust the seasonings to taste then nestle in the fish pieces. Cover the pan and continue to cook until the fish is tender (about 15 minutes, but exact cooking time will depend on the thickness of the pieces).
Take off the heat, uncover and add a drizzle of red palm oil. Serve immediately.