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Caril de Amendoim (Ground Peanut Stew with Meat or Greens)
Tender braised beef simmered in a velvety, deeply savory sauce of freshly pounded raw peanuts, fresh coconut milk, and tender cassava leaves.
The story
Prepared across both rural homesteads and urban kitchens throughout southern Mozambique, Caril de Amendoim is the quintessential centerpiece for communal family lunches. In the Shangana and Ronga traditions, raw unroasted peanuts are pounded meticulously in a heavy wooden pilão to yield a delicate milk rather than a heavy, roasted paste. A traditional cook knows that the ground peanut slurry must simmer gently without boiling violently, which prevents the nut oils from separating and breaking the silky emulsion.
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