Mozambique, Jossias Jossefa Mutimucuio, Beef stew with fresh masala
Chef Jossias was born in 1969 and he is one of the greatest drivers of the Mozambican cuisine. He is married and has three children.
Jossias has a wide experience of over 25 years. He started working as a chef in different restaurants such as the Ungumi Restaurant (1992–1995) and the Kalifa Restaurant (1999).
His experience allowed him to become an Executive Chef at Villa Alfama in Johannesburg (1996) and at Hotel Casa do Capitão in Inhambane (2010–2011).
In 2009, Jossias founded the Jossimira Culinary School and in 2010 he was the Junior Executive Chef at Pemba Beach Hotel.
MOZAMBIQUE GASTRONOMY MUSTS
Beef chuck
Fresh massala
Cashew spirit (Ekhaju)
Garlic cloves
Local cherry Tomatoes (Rulane)
Beef stew with fresh masala
INGREDIENTS
- 1 large fresh pasta
- 1 kg beef chuck
- 1 large fresh massala
- 60 ml cashew brandy (ekhaju)
- 120 ml traditional olive oil (munhyatsi)
- 5 large crushed garlic cloves
- 200 g spring onions with leaves
- 150 g local cherry tomatoes (rulane)
STEP BY STEP
- Heat munhyatsi in a large sauté pan. Fry the crushed garlic cloves, the chopped spring onions and the tomatoes.
- Add the beef, and immediately flambé with the brandy. Let cook for 10 minutes.
- Add the massala juice with 4 of its seeds to give a nice aroma.
- When the meat is cooked, remove it from the pan and continue to heat the sauce until it gets a creamy texture.
- Remove from heat and serve with rice or with mbila (a sour maize porridge).