Feijoada Cabo-verdiana

Name: Feijoada Cabo-verdiana
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Cape Verdean
Ingredients: 500g dried red kidney beans, soaked overnight; 300g beef stew meat, cubed; 300g chicken thighs, bone-in; 200g butternut squash, cubed; 2 sweet potatoes, cubed; 2 green bananas, peeled and sliced; 1 large onion, diced; 4 cloves garlic, minced; 2 bay leaves; 2 tbsp olive oil; Salt and black pepper; 2L water

Feijoada (fay-ZHWAH-dah)

Cape Verdean Bean Stew

⏱ Prep Time 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 458 kcal

A rich Cape Verdean bean stew with beef, chicken, and vegetables, distinct from its Brazilian cousin with lighter, more aromatic flavors.

Nutrition & Info

Protein 32.0g

Carbs 42.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

large heavy pot cutting board ladle

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: fresh herbs, olive oil

Accompaniments: white rice, hot sauce

Ingredients

500g dried red kidney beans, soaked overnight
300g beef stew meat, cubed
300g chicken thighs, bone-in
200g butternut squash, cubed
2 sweet potatoes, cubed
2 green bananas, peeled and sliced
1 large onion, diced
4 cloves garlic, minced
2 bay leaves
2 tbsp olive oil
Salt and black pepper
2L water

Instructions

1
Drain beans. Place in a large pot with beef, chicken, and water. Bring to a boil, skimming foam.
2
Reduce heat, add bay leaves, and simmer 1 hour until beans are nearly tender.
3
In a separate pan, sauté onion and garlic in olive oil. Add to the pot.
4
Add squash, sweet potatoes, and green bananas. Simmer 30 min more.
5
Remove chicken, shred meat, discard bones, and return meat to pot.
6
Season generously with salt and pepper. Serve in deep bowls.

💡

Did You Know?

Unlike Brazilian feijoada which uses black beans, Cape Verdean feijoada uses red kidney beans and never includes any pork products.

Chef's Notes

Equipment Tips

large heavy pot
cutting board
ladle

Garnishing

fresh herbs, olive oil

Accompaniments

white rice, hot sauce

The Story Behind Feijoada Cabo-verdiana

Feijoada was brought to Cape Verde by Portuguese colonizers and adapted to local tastes and available ingredients. The Cape Verdean version is lighter and more aromatic than its Brazilian counterpart, featuring chicken and beef with an abundance of root vegetables.

🕐 Traditionally enjoyed sunday lunch 📜 Origins: Portuguese colonial era

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