Sudanese-style Feijoada

Ingredients

In the Sudanese-style Feijoada, we incorporate Sudanese spices and ingredients to give the dish a distinct Sudanese flavor profile. This includes the use of spices like cumin, coriander, and turmeric, which add warmth and depth to the stew. Additionally, we replace some of the traditional Portuguese meats with Sudanese alternatives, such as lamb or goat, to enhance the richness of the dish. We alse have the original recipe for Feijoada à portuguesa, so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 1 lb (450g) lamb or goat meat, cubed 1 lb (450g) lamb or goat meat, cubed
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt, to taste Salt, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 35g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked black beans.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the minced garlic and chopped onion to the pot and sauté until golden brown.
4. 4.
   Add the cubed lamb or goat meat to the pot and cook until browned on all sides.
5. 5.
   Stir in the diced tomatoes, ground cumin, ground coriander, ground turmeric, paprika, and chili powder. Cook for a few minutes until the spices are fragrant.
6. 6.
   Add the soaked black beans to the pot and pour enough water to cover the ingredients.
7. 7.
   Season with salt to taste and bring the stew to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the beans and meat are tender.
9. 9.
   Serve the Sudanese-style Feijoada hot, garnished with fresh cilantro. It pairs well with rice or bread.

Treat your ingredients with care...

• Black beans — Make sure to soak the black beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a chopped chili pepper.
• Serve the Sudanese-style Feijoada with a squeeze of fresh lemon juice for a tangy twist.
• If lamb or goat meat is not available, you can substitute it with beef or chicken.

Serving advice

Serve the Sudanese-style Feijoada with a side of Sudanese bread or steamed rice. The bread can be used to scoop up the stew, while the rice provides a comforting and filling accompaniment.

Presentation advice

Garnish the Sudanese-style Feijoada with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl to showcase the rich and hearty stew.