Feijão com Óleo de Palma
Feijão com Óleo de Palma (fay-ZHOWNG kohm OH-leh-oh deh PAHL-mah)
Beans in Palm Oil
Red kidney beans slow-cooked in rich palm oil with onions, garlic, and bay leaf until creamy and deeply flavored — a protein-rich staple of the Sao Tomean table.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Drain soaked beans. Cover with fresh water in a large pot. Bring to a boil.
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2
Reduce heat and simmer 45 min until beans are beginning to soften.
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3
Heat palm oil in a skillet. Saute onion and garlic until golden.
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4
Add the sauted aromatics and bay leaves to the beans.
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5
Continue simmering 30-45 min until beans are very creamy and the broth has thickened naturally.
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6
Season with salt. Remove bay leaves. Serve over rice.
Did You Know?
Palm oil gives these beans their distinctive orange-red color and nutty flavor — no other oil produces the same result, and Sao Tomean cooks accept no substitutes.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
Garnishing
drizzle of palm oil
Accompaniments
white rice, banana frita
The Story Behind Feijão com Óleo de Palma
Bean cookery arrived on Sao Tome from both Portuguese and West African traditions, and the use of palm oil firmly roots this dish in its African heritage. Palm oil production is one of the islands' oldest industries, and its use in cooking defines the Sao Tomean flavor profile. This simple dish is eaten several times a week in most households.
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