Carbonnades Flamandes

  

Chicken cafréal
 
  • 600 GRAM BEEF FOR STEWING, in strips
  • 100 GRAM BACON, cubed
  • 2 ONIONS, sliced
  • 4 BAY LEAVES
  • 6 CLOVES
  • 1 CUP DARK BEER
  • 1 CUP BEEF STOCK
  • 2 TBSP FLOUR
  • HANDFUL THYME, chopped
  • 2 TBSP LEMON JUICE
    •
 
  • 600 GRAM CHICKEN BREAST, cubed
  • PIECE OF GINGERROOT, grated
  • 1 LEMON, juice and rind
  • 1 TSP GRAINS OF PARADISE (or black pepper)
  • 2 CLOVES GARLIC, mashed
  • PINCH OF CINNAMON
  • HANDFUL GREEN CORIANDER, cut

Stir fry onions, meat and bacon in butter until the meat is brown on all sides. Add the flour and stir fry three minutes more. Add the remaining ingredients and bring to the boil. Simmer for one and a half hour. Serve with potatoes.

Stir fry the chicken with the garlic for a few minutes in hot oil. Add the ginger, the lemon juice and rind, the grains of paradise, the cinnamon and salt to taste and bring this to the boil. Simmer for 15 minutes. Sprinkle with coriander.

I added a few hands of vegetables and served it with spaghetti to turn it into a full meal  - fusion cooking forever.

This is a recipe from Angola. 26 September is National Heroes' Day in Angola, because Agostinho Neto was born on that date in 1922. He was the leader of the popular movement for liberation in two wars.  Click on culinary calendar for more links between cooking and worldwide history.


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