Recipe: Episode 1 - Umgqusho ft Feijoda

22 October 2014
Recipe: Episode 1 - Umgqusho ft Feijoda  Image : 104

What you need:

  • 500g beans

  • 500g samp & beans

  • Beef stewing meet

  • Smoked pork loin

  • 1 packet of Chorizo

  • 2 large carrots, sliced into rounds

  • 1 large onion, chopped

  • 1 head garlic   halved

  • 1 tbs chilli flakes

  • 1 tablespoon  cumin

  • 4 bay leaves

  • 1/2 cup crushed tomatoes

  • Black pepper and chopped parsley to garnish

  • Salt

  • 1-liter warm Knorr Chicken stock

 What to do:

  • If you don’t have a pressure cooker soak beans for at least 8 hours. If you don’t have 8 hours, soak repeatedly in the hottest water you can get from the tap, replacing it when it cools. This second method should take about 3 hours.

  • Add the samp and beans into a pressure cooker with 1 onion cut in half and a bay leaf. Cook for 30 minutes.

  • Remove the cooked samp & beans keeping the liquid. Place all your meat into the pressure cooker, cook for another 30 minutes.

  • While the meat is cooking brown an onion and the carrots with some olive oil and fry for a few minutes. Then drop in a bay leaf. Add the cooked meat as well as bite size sliced chorizo, stir until the oil from the spicy sausage is released.

  • Add in the samp and beans as well as the liquid you cooked it in.

  • Add a Knorr Beef Stockpot and let it melt away into your dish. Give it 10-15 minutes until all the flavors have married.

  • Remove the bay leafs and serve while its still nice and warm.