Kizaka de Moamba Crua

Kizaka de Moamba Crua is a beloved Angolan dish that combines the earthy flavors of cassava leaves, rich palm oil, and the nutty taste of raw crushed peanuts. This hearty stew is a staple in Angolan cuisine, providing a taste of traditional home-cooked comfort. Served with funje and beef stew, it makes for a wholesome meal.

Ingredients

🌿 500g - 1kg pre-triturated cassava leaves with garlic and onion, pre-boiled
🥥 1 cup palm oil Óleo de Dendê / Azeite de Dendê
🥜 9 tablespoons raw crushed peanuts moamba
🧅 1 medium onion, chopped
🟩 1 vegetable stock cube
🍆 1 medium eggplant, chopped
🧂 Salt
💧 1 cup water
🧅 2 tablespoons thinly sliced onion

Instructions

1- Prepare the Base:

• In a large cooking pot, place the pre-boiled and garlic-onion-infused cassava leaves as the base layer.

2- Layer the Ingredients:

• Add the chopped eggplant over the cassava leaves.
• Sprinkle the raw crushed peanuts evenly across the eggplant layer.
• Add the chopped onion for added flavor.
• Crumble the vegetable stock cube and distribute it over the mixture.

3- Add Liquids:

• Generously pour the palm oil over all of the ingredients in the pot.
• Add enough water to mostly cover the ingredients without drowning them.

4- Season and Simmer:

• Sprinkle salt.
• Cover the pot with a lid and bring the mixture to a boil on a gas stove or cooktop.

5- Cook and Combine:

• Once boiling, remove the lid to prevent the palm oil from overflowing.
• Stir the mixture well with a wooden spoon to evenly combine the ingredients.

6- Achieve Desired Consistency:

• Continue to cook the mixture until the kizaka is completely tender, the palm oil has integrated into the stew, and a thick, creamy consistency is achieved.
• Adjust the salt.

7- Final Sauté:

• In a separate small frying pan, sauté the thinly sliced onion until slightly golden, then add it to the cooked kizaka for a final flavor boost.
• Mix the sautéed onions into the stew and turn off the heat.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Equipment: Large cooking pot, Pot lid, Wooden spoon, Gas stove/cooktop, Small frying pan

Cooking Tips

• Pre-cooking the cassava leaves with garlic and onion infuses them with flavor and helps in tenderizing.
• Removing the pot lid during boiling prevents palm oil overflow.
• The sautéed onion added at the end adds a depth of flavor that's worth the extra step.

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Valdmira Mateus: https://www.youtube.com/@Valdmiramateus

#valdmiramateus

Kizaka de Moamba Crua