Modje de São Nicolau (Cape Verdean Braised Beef/Lamb, Potato & Chickpea Pot) – Authentic Cabo Verde Recipe
Traditional São Nicolau island stew simmering meat, chickpeas, and potatoes in a fragrant bay-leaf broth.
- Country of Origin
- 🇨🇻 Cabo Verde (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender beef or lamb cubes, Chickpeas, Waxy potatoes, Bay leaf, Garlic
Ingredients for Modje de São Nicolau (Cape Verdean Braised Beef/Lamb, Potato & Chickpea Pot) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender beef or lamb cubes, prepped into bite-sized pieces
- 1.5 cups chickpeas, washed and trimmed
- 1 cup waxy potatoes
- 1 medium onion and 3 cloves garlic, finely minced with bay leaf
- 1.5 tbsp traditional Cabo Verde seasoning (garlic, white wine splash, parsley, black pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef or lamb cubes for 5 minutes.
- Add minced onion, garlic, bay leaf, and garlic, white wine splash, parsley, black pepper, stirring for 2 minutes until deeply aromatic.
- Add chickpeas and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in waxy potatoes right before serving warm.