Chabéu de Carne (Meat with Palm Oil) is a traditional Guinean (from Guinea-Bissau) recipe for a classic stew of beef and chicken in a tomato and red palm oil base with hot chillies. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Meat with Palm Oil (Chabéu de Carne).
This recipe calls for red plam oil. There is no substitute in terms of flavour and texture. You can get this at good West African markets and stores. However, if it's not available at all use a blend of 1 cup vegetable oil and 1 cup butter with 2 tbsp paprika (for colour).
500g (1 lb) beef
1 large onion
2 bayleaves
2 tomatoes
1 lemon
500ml(2 cups) red palm oil (chabéu)
hot chillies (Scotch bonnets, typically), or to taste
salt, to taste
Now add the onion, tomatoes, bayleaf, lemon juice and whole chillies (about 6 Scotch bonnets or habaneros, stems removed but otherwise whole is typical). Season to taste with salt then pour over the red palm oil.
Bring he mixture to a boil (add a little of the reserved beef stock if the sauce is too thick), reduce to a brisk simmer, cover the pan and cook for about 40 minutes or until all the meat is cooked through and tender.
Serve hot, accompanied by boiled rice.
This recipe calls for red plam oil. There is no substitute in terms of flavour and texture. You can get this at good West African markets and stores. However, if it's not available at all use a blend of 1 cup vegetable oil and 1 cup butter with 2 tbsp paprika (for colour).
Chabéu de Carne (Meat with Palm Oil) Recipe
Ingredients:
1 whole chicken500g (1 lb) beef
1 large onion
2 bayleaves
2 tomatoes
1 lemon
500ml(2 cups) red palm oil (chabéu)
hot chillies (Scotch bonnets, typically), or to taste
salt, to taste
Method:
Wash the beef and cut into serving-sized pieces. Place in a pan over medium heat and cook until the meat releases its juices. Add 200ml water, cover and cook for 20 minutes more. At this point drain and reserve the beef juices then add the chicken, which should be jointed into serving-sized portions.Now add the onion, tomatoes, bayleaf, lemon juice and whole chillies (about 6 Scotch bonnets or habaneros, stems removed but otherwise whole is typical). Season to taste with salt then pour over the red palm oil.
Bring he mixture to a boil (add a little of the reserved beef stock if the sauce is too thick), reduce to a brisk simmer, cover the pan and cook for about 40 minutes or until all the meat is cooked through and tender.
Serve hot, accompanied by boiled rice.
meat, stew, chicken, beef west africa, guinea-bissau, traditional
Meat
Guinea-Bissau
Chabéu de Carne (Meat with Palm Oil)
https://fabulousfusionfood.blogspot.com/2019/04/chabeu-de-carne-meat-with-palm-oil.html
Chabéu de Carne (Meat with Palm Oil). This is a traditional Guinean (from Guinea-Bissau) recipe for a classic stew of chicken and beef cooked in red palm oil with plenty of chillies.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q2Z-eOPUsJ5opmtlpu8eRjSIVj8vv3_17kTGolijljM226e2c21g8Zmd9ToIJ6uM5VxUJz_bOBMwiQHIxg04NMsFf0bUNoP9ngQF-Z7v1gI-Czk3O4vWlApBm5QlBfWqUEYxCRICGKQ/s1600/chabeu-de-carne.png
2019-04-06
Yield: 5
Chabéu de Carne (Meat with Palm Oil)
Chabéu de Carne (Meat with Palm Oil). This is a traditional Guinean (from Guinea-Bissau) recipe for a classic stew of chicken and beef cooked in red palm oil with plenty of chillies.
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
Ingredients:
- 1 whole chicken
- 500g (1 lb) beef
- 1 large onion
- 2 bayleaves
- 2 tomatoes
- 1 lemon
- 500ml (2 cups) red palm oil (chabéu)
- hot chillies (Scotch bonnets, typically), or to taste
- salt, to taste
Method:
- Wash the beef and cut into serving-sized pieces. Place in a pan over medium heat and cook until the meat releases its juices.
- Now add the onion, tomatoes, bayleaf, lemon juice and whole chillies (about 6 Scotch bonnets or habaneros, stems removed but otherwise whole is typical). Season to taste with salt then pour over the red palm oil.
- Bring he mixture to a boil (add a little of the reserved beef stock if the sauce is too thick), reduce to a brisk simmer, cover the pan and cook for about 40 minutes or until all the meat is cooked through and tender.
- Serve hot, accompanied by boiled rice.
© Dyfed Lloyd Evans
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