Slow-braised beef chunks with cassava root in a thick tomato and palm oil sauce seasoned with garlic, ginger, and bird's eye chili. Hearty inland comfort food.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Season beef with salt, pepper, garlic, and ginger. Brown in palm oil in a heavy pot.
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2
Remove beef. Saute onions until soft. Add tomatoes and cook into a thick sauce.
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3
Return beef. Add enough water to cover. Simmer covered 40 minutes.
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4
Add cassava cubes and chilies. Cook 25 minutes more until cassava is tender.
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5
Adjust seasoning. The sauce should be thick and coating the meat.
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6
Serve in deep bowls with funje or rice.
Did You Know?
In Angola's interior provinces, kitaba is the dish that welcomes a new son-in-law to the family table.
Chef's Notes
Equipment Tips
- heavy pot
- cutting board
- wooden spoon
Garnishing
fresh parsley
Accompaniments
funje, white rice
The Story Behind Kitaba
Kitaba is a dish from Angola's inland provinces where cattle farming and cassava cultivation dominate the landscape. Unlike the coastal fish-based cuisine, interior Angolan cooking centers on beef and root vegetables. The slow braising technique produces fall-apart tender beef, while the cassava absorbs the rich, spiced sauce. This is traditional comfort food at its finest.
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