Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "CMP cc" Newsgroups: rec.food.recipes Subject: Chanfana ou Lampantana Followup-To: rec.food.cooking Date: 31 Jul 1999 13:21:38 -0600 Organization: iafrica.com Lines: 44 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: "CMP cc" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:34853 CHANFANA OU LAMPANTANA This dish was typical of the Beira provinces in Mozambique where it was served at large gatherings. This dish is best prepared a day in advance and reheated. It is preferable to use an iron pot, but a good quality oven proof pot will do. Lamb may be used instead of goat. Preheat oven to 200 degrees C. 2,5 - 3 kg goat, cut into large pieces 120 g bacon, diced 125 ml olive oil 25 ml lard 2 onions, sliced 5 ml paprika 2 ml ground cloves 2 ml ground nutmeg 1 bay leaf 1 sprig parsley 3 cloves garlic salt and pepper Piri-Piri (optional 3 - 4 litres red wine Place the meat and bacon in a pot and add the oil and lard. Add the onions, spices, herbs and seasonings. Cover completely with the wine. Cover the pot and place it in a very hot oven (200 degrees C) for 1 hour. Remove the lit and stir. Add more wine if necessary. Cover the pot again and reduce the oven temperature of 100 degrees C. Continue cooking, preferably overnight or until the meat is tender. (The time taken will depend on the age of the lamb or goat.) Serve with potatoes boiled in their Jackets. Serves 6 - 8 "Cooking the Portuguese Way" -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.