Funge com Miudezas de Boi

Funge com Miudezas de Boi is a classic Angolan dish that brings together a hearty blend of beef offal—tongue, lungs, kidney, and liver—simmered in a savory tomato sauce with onions and okra. Typically paired with Funge, a traditional starchy porridge, this dish offers a rich tapestry of flavors and is perfect for those adventurous eaters who appreciate the intricate taste of offal seasoned and cooked to perfection.

Ingredients

👅 1 piece Beef Tongue pre-cooked and peeled, then cut into medium pieces
🫁 Portion Beef Lungs cut into medium pieces
🥩 100g Beef Brisket or Forequarter cut into medium pieces
🐄 100g Beef Meat cut into medium pieces
🧂 Salt pink Himalayan salt grinder
🧄 3 teaspoons Minced Garlic divided; for pre-cooking and seasoning
🍃 3 Bay Leaves divided; for pre-cooking and seasoning
🧴 Splash of Vinegar from a clear bottle with a green cap
🧅 1 Medium Onion chopped
🍅 1 tbsp Tomato Paste from "UNO pomodori" jar
🍅 4 tbsp Chopped Tomatoes from "MUTTI Polpa di Pomodoro" can
🫒 Olive Oil from "CLASSICO" labeled bottle
🌾 2 tbsp Cassava Flour or All-Purpose Flour for thickening
💧 Water hot water from a kettle
🍈 8-10 pieces Okra whole
🫘 1 can White Beans in tomato sauce optional

Instructions

1- Prepare Beef Tongue:

• Place the beef tongue in a "Prestige" pressure cooker.
• Add 1 teaspoon of minced garlic, 1 bay leaf, and salt.
• Cover with hot water and cook for 15-20 minutes after the pressure cooker begins to hiss.

2- Prepare Other Offal:

• Clean and cut the beef lungs, kidneys (ensure white parts are removed), liver, and additional beef into medium pieces.

3- Season Offal:

• Place all cut-offal and meat in a container.
• Season with salt, 2 teaspoons of minced garlic, a splash of vinegar, and another bay leaf.
• Mix and let marinate for 30 minutes to an hour.

4- Start the Stew:

• In a large, non-stick cooking pot, combine the marinated offal and beef.
• Add 1 tablespoon of tomato paste, 4 tablespoons of chopped tomatoes, 1 chopped onion, and a drizzle of olive oil.
• Cover and cook on medium heat for 15-20 minutes.

5- Process Cooked Tongue:

• Remove the cooked tongue from the pressure cooker, peel off the skin, and cut into medium pieces.

6- Combine and Continue Stew:

• Stir in the pre-cooked tongue into the pot.
• Check seasoning and adjust salt if needed.
• Let it simmer on low heat for an additional 20-30 minutes.

7- Add Okra:

• Once meat and offal are tender, add okra.
• Gently stir and allow to simmer for 5 more minutes.

8- Prepare Thickener:

• In a small white bowl, mix 2 tablespoons of cassava flour or all-purpose flour with water to form a smooth paste.

9- Thicken Stew:

• Remove pot from heat.
• Slowly pour the flour paste into the stew while continuously stirring to achieve the desired consistency.

10- Final Touches:

• Remove bay leaves before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Calories: 420
Proteins: 35g
Fats: 25g
Carbohydrates: 12g
Equipment: "Prestige" pressure cooker, Large non-stick pot purple exterior, black interior, "SHARP" induction cooktop, Clear glass electric kettle, Wooden cutting board and chef's knives, Storage containers, spatula, and small bowls

Cooking Tips

• Ensure all white parts are removed from the kidney to avoid an off-putting odor.
• Pressure cooking the tongue makes peeling easier.
• Marinating the offal enhances flavors, suggested for at least 30 minutes.
• Add flour paste off the heat to prevent lumps.

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#africancuisine
#angolanfare
#beefoffal
#homemaderecipes
#comfortfood

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Funge com Miudezas de Boi