As part of our Ursino project, every month we invite you to discover a traditional recipe shared by a chef, a celebrity, or an anonymous contributor.
Discovering a dish, its history, how it is eaten, and even the memories associated with it is precisely what our students around the world are doing.
On this basis, they conduct research to discover the origins of dishes and their ingredients.
The goal: for them to discover for themselves that our cultures, particularly our culinary cultures, have always been enriched by diversity and encounters between peoples.
Tell us about a traditional recipe that is close to your heart.
Who prepared this dish? How was it passed down to you?
What does this dish remind you of? Do you have any special memories or stories associated with it?
Do you know of any other variations of this dish? Or similar dishes in other countries or regions?
Does this dish seem rather old or recent to you? Is it disappearing? Which region do you think it belongs to?
I think it's quite old. The dish is prepared in different ways depending on the region of Africa. The version I know comes from Angola, my mother's country of origin.
How and when is this dish eaten in ? ?
This dish is often eaten with family or in large groups, as it is difficult to make in small quantities, and it is the main course of a meal.
Are there any rituals associated with eating this dish?
There isn't really a ritual, my sisters and I have adapted it to our own tastes by eating the leftover sauce with bread, as we usually do in France. But since the mashed potatoes are already quite thick, it's not really necessary(laughs).
Are there any other traditional dishes that you are keen to pass on to your children?
Enola and her mother
You can eat this with white rice or pirão. Pirão is a purée made from cassava flour.
To prepare it, boil water, add cassava flour, and stir vigorously with a wooden spoon.
Once there are no more lumps and the mixture forms a smooth, even paste, it's ready!
Muamba's recipe
Ingredients
- Onions
- Tomatoes
- Spinach
- Okra
- Chicken
- Garlic
- Lemon
- Salt
For the pirão
- Cassava flour
- Water
Steps
- Chop the onions and tomatoes.
- Sauté them in a pan with olive oil.
- Marinate the chicken for about 1 hour with olive oil, garlic, lemon, and salt.
- Add the meat to the pan with the garnish.
- Cook for a few minutes
- Moisten with oil and add 300g of palm oil.
- Simmer until the meat is cooked and tender.
- Add the washed spinach to the pan, along with a few okra pods cut into rounds.
- Cover with a lid until ready to serve.
Bonus
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