#68 Angola: feijoada

Ok, I had a VERY hard time finding anything remotely interesting including vegetables from Angola... which is an African country, by the way... until I found this! And... I found this, but thought I was going crazy, because I already made "feijoada" from BRAZIL.

However, it turns out that Brazil had invaded/inhabited Angola for a long time, and they brought this dish over to them- and the Angolans made it their own!

AND HOW DO I KNOW THIS????? BECAUSE I ALREADY MADE OTHER DISHES FROM AFRICA AND I AM LEARNING HOW TO MAKE CONNECTIONS!!!! Woo hoo. It appears that cabbage and beans is a thing in Africa... as well as green leafy things and peanut butter. Weird.

This is frankly quite similar to the Chakalaka I made earlier... but this one is SO MUCH BETTER. SO, so, so much better.

In fact, I love this dish. It's amazing. So tasty. So weird, but tasty. The real dish has chicken and sausage in it, but I used veggie bacon, and honestly it tastes very pork-like.


Angolan Feijoada 

Ingredients

1 small onion, diced
3 cloves of garlic, minced
2 tomates, diced (I used roma)
2 carrots, diced
3 cups of vegetable broth
1/4 head of green cabbage, sliced into bite size pieces
1 small habanera pepper, deseeded and minced
2 bay leaves
14.5 ounce can of white beans (I used butter beans)
a handful of fresh parsley leaves, minced
3 slices of Soy Boy veggie bacon (or real bacon, if you are into that)
cooked rice for serving with, if you would like

Directions

Sauté the onions and garlic in a medium/large soup pot. I used broth but knock yourself out with oil if you want. Then add tomatoes and carrots, and some more broth. When the carrots are half way soft, add the cabbage and the rest of the broth, and bay leaves. Stir often. Rinse the beans, and add them, with the fresh parsley. When the cabbage begins to soften, fry the bacon, break into bits, and add it to the pot. Stir to combine. Divine! Oh. Remove the bay leaves before serving... with rice, if you want.

SO GOOD.