Angolan-style Jambon aux Mogettes

Ingredients

In this Angolan adaptation of Jambon aux Mogettes, we incorporate traditional Angolan spices and ingredients to infuse the dish with a unique flavor profile. The addition of piri piri and palm oil adds a subtle spiciness and richness to the stew, giving it an Angolan twist. Additionally, the traditional French accompaniments of bread or potatoes are replaced with rice or cornbread, which are more commonly enjoyed in Angolan cuisine. We alse have the original recipe for Jambon aux mogettes, so you can check it out.

• 500g (1.1 lb) smoked ham, cubed 500g (1.1 lb) smoked ham, cubed
• 400g (14 oz) dried white beans, soaked overnight 400g (14 oz) dried white beans, soaked overnight
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon piri piri spice blend 1 teaspoon piri piri spice blend
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the palm oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes and red bell pepper to the pot, and cook for a few minutes until they soften.
3. 3.
   Drain the soaked white beans and add them to the pot, along with the cubed smoked ham.
4. 4.
   Sprinkle the piri piri spice blend over the ingredients, and season with salt and pepper to taste. Stir well to combine.
5. 5.
   Pour in the chicken or vegetable broth, and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
6. 6.
   Remove the bay leaf before serving. Serve the Angolan-style Jambon aux Mogettes hot with rice or cornbread.

Treat your ingredients with care...

• Smoked ham — Make sure to use a good quality smoked ham for the best flavor. If you prefer a milder taste, you can use cooked ham instead.
• Piri piri spice blend — Adjust the amount of piri piri spice blend according to your spice preference. Add more for a spicier stew or reduce the amount for a milder flavor.

Tips & Tricks

• For a smokier flavor, you can use smoked paprika in addition to the smoked ham.
• If you prefer a thicker stew, you can mash some of the cooked beans with a fork or blend a portion of the stew before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Angolan-style Jambon aux Mogettes hot, garnished with fresh parsley or cilantro for a pop of color. Accompany it with a side of fluffy white rice or homemade cornbread to soak up the flavorful broth.

Presentation advice

To present the dish beautifully, ladle the stew into individual bowls, making sure to include a generous amount of ham and beans in each serving. Place a sprig of fresh herbs on top as a garnish. Serve with a side of rice or cornbread on a separate plate or in a breadbasket.