Tender chunks of beef slow-braised in a thick onion-tomato sauce with sweet potato, reflecting the hearty cooking of Guinea-Bissau eastern interior.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Season beef with salt and pepper.
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2
Heat oil in a heavy pot. Brown beef in batches until deep golden. Remove and set aside.
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3
In the same pot, cook onions slowly for 15 minutes until deeply caramelized.
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4
Add tomatoes and bay leaves. Cook until thick, about 10 minutes.
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5
Return beef to pot. Add water and bouillon cubes. Bring to a boil, then reduce to a low simmer.
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6
Cover and braise for 45 minutes until beef is tender.
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7
Add sweet potato cubes. Cook for 15 more minutes until potatoes are soft. Serve over rice.
Did You Know?
Bafatá, Guinea-Bissau second-largest city, is known as the culinary capital of the interior — and this dish is its calling card.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
Garnishing
sliced onion, parsley
Accompaniments
steamed rice, farofa
The Story Behind Bafatada
Named after the city of Bafatá in eastern Guinea-Bissau, this braised beef dish reflects the cattle-raising traditions of the Fula and Mandinka communities in the region. The slow braising technique produces fall-apart tender meat, and the addition of sweet potato adds a distinctive sweetness that sets it apart from other West African beef stews.
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