Feijoada Santomense

Name: Feijoada Santomense
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 servings
Cuisine: Sao Tome and Principe
Ingredients: 500g dried black or red beans, soaked overnight; 300g smoked pork sausage, sliced; 200g salted pork or bacon, cubed; 1 onion, chopped; 2 cloves garlic, minced; 2 tomatoes, chopped; 2 tablespoons palm oil; 1 bay leaf; Salt and pepper to taste

8 servings20 min prep120 min cookMedium Sao Tome and Principe

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The Story Behind It

The Tale of Feijoada Santomense

Feijoada santomense follows the Portuguese colonial bean-stew tradition carried to colonies across the empire, but distinguishes itself with local ingredients like palm oil and breadfruit or matabala rather than the pork cuts common in Brazil's version. It reflects Sao Tome and Principe's Creole Portuguese-African cooking.

Ingredients

Scale:· 8 servings

500g dried black or red beans, soaked overnight
300g smoked pork sausage, sliced
200g salted pork or bacon, cubed
1 onion, chopped
2 cloves garlic, minced
2 tomatoes, chopped
2 tablespoons palm oil
1 bay leaf
Salt and pepper to taste

Instructions

1Drain the soaked beans and place in a large pot with fresh water to cover.
2Bring to a boil, then simmer for 45 minutes until beginning to soften.
3In a separate pan, heat palm oil and sauté onion and garlic until soft.
4Add tomatoes and cook until reduced.
5Add the salted pork, sausage, and bay leaf to the beans.
6Stir in the tomato mixture and continue simmering for 45-60 minutes until beans and meat are tender and the sauce thickens.
7Season with salt and pepper.
8Serve hot with steamed rice.

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