How to prepare Dobrada – A Mozambique Cuisine
This is another Mozambique cuisine that was invented by the Portuguese and made a staple food in Mozambique.
Dobrada is made with chilies, green pepper, potatoes, onion, and tomatoes which were initially substituted by the original use of chorizo, white butter, chickpeas, and beans which are not easy to come by in Mozambique, and this unique relish is either eaten with Zima or rice.
- 2ounces fried garbanzo beans
- Boneless pork(diced)
- 1 piece tripe
- 2 Tablespoons flour
- Olive oil
- Garlic clove(minced)
- 1 cup white wine
- Hot paprika whole chorizo sausage
Method of preparation:
- Soak the dried chickpeas overnight.
- Salt and pepper the tripe and pork and toss them in the flour.
- Heat the olive oil in a stew pot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
- Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine.
- Simmer over low heat for 50min checking occasionally to make sure meats are submerged in liquid, add more liquid if necessary.
- After 50min, add 1/2 pound whole chorizo and cook further.
- Remove the chorizo and slice it. Return it to the pot and serve with rice.