RCI-SP.004.0071.001
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.
Prep50 min
Cook90 min
Total140 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Finely dice the onions and garlic, then cut the bacon into small lardons or thin strips. Set all prepared alliums and bacon aside separately.
10 minutes
2
In a heavy-bottomed pan or skillet over medium heat, melt the lard together with the olive oil until shimmering and fully combined.
3 minutes
3
Add the bacon lardons to the rendered fat and cook, stirring occasionally, until the bacon begins to crisp and releases its fat.
6 minutes
4
Add the diced onions to the pan and sauté until softened and translucent, then stir in the garlic and cook for one additional minute until fragrant.
8 minutes
5
Season the mixture with paprika, ground cloves, freshly grated nutmeg, salt, and pepper, stirring well to evenly coat all ingredients in the spices.
2 minutes
6
Add the bay leaf to the pan and reduce the heat to low, allowing the mixture to slowly meld and the flavors to deepen, stirring occasionally.
15 minutes
7
Remove and discard the bay leaf, then taste and adjust seasoning with additional salt and pepper as needed.
2 minutes
8
Remove the pan from heat and finish with a generous handful of freshly chopped parsley, stirring through before serving warm or at room temperature.
1 minutes