Lesotho-style Feijoada

Ingredients

Lesotho-style Feijoada maintains the essence of the original Brazilian dish but incorporates Lesotho's culinary traditions. While the Brazilian feijoada typically includes pork, beef, and sausages, the Lesotho version may incorporate local meats such as lamb or mutton. Additionally, Lesotho-style Feijoada may incorporate regional spices and herbs to add a unique flavor twist. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 cup (200g) lamb or mutton, cubed 1 cup (200g) lamb or mutton, cubed
• 1 cup (200g) beef, cubed 1 cup (200g) beef, cubed
• 1 cup (200g) pork, cubed 1 cup (200g) pork, cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 35g
• Fiber: 10g
• 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 chopped onion and minced garlic to the pot and sauté until translucent.
4. 4.
   Stir in the ground paprika, cumin, dried thyme, and bay leaf, and cook for another minute.
5. 5.
   Add the lamb or mutton, beef, and pork to the pot, and cook until browned on all sides.
6. 6.
   Add the diced tomatoes and green bell pepper to the pot, and cook for a few minutes until they begin to soften.
7. 7.
   Add the soaked black beans to the pot, along with enough water to cover the ingredients.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the beans are tender and the flavors have melded together.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Lesotho-style Feijoada hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb or mutton — Ensure the meat is tender by simmering it for a longer time if needed.
• Black beans — Soak the beans overnight to reduce cooking time and improve texture.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked paprika to the stew.
• Serve Lesotho-style Feijoada with a side of steamed rice or cornbread for a complete meal.
• Adjust the spiciness by adding chili powder or fresh chili peppers according to your preference.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Lesotho-style Feijoada is traditionally served as a main course. Serve it hot in deep bowls, accompanied by steamed rice or cornbread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange a few pieces of the cooked meats on top of the stew. This will showcase the variety of meats used and add visual appeal to the dish.