Lemon Salad
Serves 6-8
Ingredients
1⁄4 cup lemon juice
4 teaspoons olive oil
1⁄2 teaspoon salt
2 fennel bulbs
2 ounces grated parmesan cheese
Directions
Trim the fennel bulbs, reserving about two tablespoons of the fronds. Finely chop the fronds and whisk them together with the first three ingredients.
Thinly slice the fennel bulbs and toss with the dressing. Sprinkle with parmesan cheese and serve.
Feijoada
Ingredients
12 oz. (350g) dried white beans (could use cannelloni beans,
white butter beans, etc.)
5 oz. (150ml) red palm oil
1-1/2 lb. (700g) chicken pieces
14 oz. (400g) chorizo sausage, sliced into ¼” thick rounds
4 garlic cloves, minced
3 ripe tomatoes, de-seeded and rough chopped
1 large onion, rough chopped
3 carrots, peeled, halved lengthwise, and diced
1 head of cabbage, shredded
2 Scotch Bonnet hot chili peppers, finely chopped
Salt and black pepper, to taste
2 bay leaves
1 bunch parsley, chopped
Directions
1. Soak the beans in water in a large bowl, overnight.
2. The next day, drain the beans, transfer them to a large
cooking pan and cover with water at least 2 inches above the level of the
beans.
3. Turn the heat on high, bring to a rolling boil, and cook
for around 2 hours, or until the beans are tender—which the time will vary,
depending on the type of beans you are using, as well as the age of the dried
beans.
4. In large and deep sauce pan, heat some of the palm oil,
and fry the chicken on medium high heat until they are a nice golden brown
color all over, then remove them from the pan and set aside.
5. Now add into the pan the chili, garlic, and onion, and
fry until soft and the onions are fully translucent—about 6 minutes.
6. Next add the sausage to the pan, and also return the
chicken. Fry for about two more minutes, and then add a little water … you want
to meat to continue to cook without burning.
7. Once the beans are well cooked, and the cabbage, carrots,
tomatoes, and bay leaves into the bean pot. This will reduce the heat of the
mixture, so bring the mixture back to a boil, and then reduce to a simmer. Cook
for an additional 30 minutes or so, until the vegetables are good and tender.
8. Almost done. You now stir-in the meats, add in the rest
of the palm oil, and add the parsley. Do a taste test, and adjust the
seasonings as necessary, and then cook for another half an hour.
9. Serve your Angolan Feijoada hot, with freshly cooked
rice.
Source: Ethnic Food R Us, by Adrião, https://ethnicfoodsrus.com/around-the-world-recipes/african-cuisine/angolan-cuisine/angolan-feijoada/
Pé-de-Moleque (Peanut and Caramel Candy)
Serves 4
Ingredients
1 cup peanuts, unsalted and de-shelled
1 cup water
1 cup sugar
Directions
1. In a saucepan bring the sugar and water to a boil.
2. Once the syrup begins to caramelize, add in the peanuts,
stirring constantly until the sugar reaches a smooth and even consistency with
a brownish caramel color.
3. Remove from heat and spread mixture evenly on a greased
pan about 4x8.
4. Allow to cool in the refrigerator for 1 hour.
5. When chilled, slice into small squares and serve.
Source: International Cuisine, by Darlene, https://www.internationalcuisine.com/peanut-and-caramel-candy/
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