One of our readers, Annabelle, suggested we try today’s Cod Fish Feijoada. This filling, yet healthy Portuguese stew made it’s way to the islands of São Tomé and Príncipe during colonization. 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 favor this white bean version and make it with readily available fish (and sometimes pork). The entire principal is a slow-cooked, tender meal full of flavor from raw beans. In the old country, a variety of herbs and spices might be added, but things are simplified on the islands. Some recipes don’t even include the carrots as I have (and they might as often be substituted with cabbage). The really distinct part of São Tomé and Príncipe’s recipe is the red palm oil – a signature ingredient in West African cooking. I found mine at Whole Foods, but you can get it a lot cheaper at local African markets (such as Ebute Tropical Market in Tulsa). Since the fish …
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Next time you go to a potluck, spice up everyone’s life with pakistani mixed bean salad. Each bite has bits of chickpea, northern white beans, tomato, onion, and peppers. The salad can be spicy or mild, tart or savory. It all depends on how you mix it. Either way, it’s fresh, healthy, and – thanks to being seasoned with lemon juice, cilantro, and garam masala – just on the other side of unusual. Be sure to make this salad at least a few hours before you need it, to give time for the flavors to meld. Overnight is best. Recipe adapted from Laura Kelley at Silk Road Gourmet. Ingredients: 1 (15 oz) can northern white beans, drained 1 (15 oz) can chickpeas, drained 2 tomatoes, chopped 1/2 large onion, chopped 1 red pepper, chopped green chili pepper, minced (to taste)* 1- 1 1/2 lemons juiced (to taste) 1/4 cup grapeseed oil (vegetable oil may be substituted) 1 tsp garam masala ** pepper salt 1/2 bunch cilantro, stemmed & torn roughly *I used part of a hatch chili …
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Makes about 1.5 gallons Cachupa is the quintessential Cape Verdean dish. While there are countless variations, almost all Cachupas have hominy, beans, and potatoes. Some add yucca. Any assortment of vegetables and legumes can be added, depending on availability. For those who can afford it, dried and smoked Portuguese sausages are also added for tremendous “stick to your bones” flavor. Fish, such as tuna and wahoo, is a little more attainable for the average citizen. Our version is vegan and more affordable. More in the mood for breakfast? Leftover Cachupa will suit you too. In fact, refried cachupa (cachupa rafogado) is often served with fried eggs. Nothing like sight, smell, and sound of sizzling eggs in the morning… Tradition vs. our version: Traditionally and typically, the hominy is pounded prior to cooking, however our version leaves the kernel whole for texture. Even still, the entire stew infuses with the soft corn-like flavor of this addictive grain. If you’ve never tried hominy, run out now and buy some! Add it to any stew for wonderful, slightly chewy …
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