Believed to have been introduced to South Africa by
Portuguese speakers from neighbouring Angola and
Mozambique, this extremely spicy dish has developed
a considerable
following.
300 g fillet or rump steak
2 Tbsp (30 ml) olive oil
Chilli Sauce
½ cup (125 ml) sweet chilli sauce
2 Tbsp (30 ml) Peri-peri sauce
¼ cup (60 ml) olive oil
1 Tbsp (15 ml) Worcestershire
sauce
2 Tbsp (30 ml) fresh lemon juice
3 cloves garlic, peeled and crushed
¼ tsp (2 ml) medium curry powder
salt and freshly ground black pepper to taste
- Cut the steak into small cubes. Heat the oil in a large, heavy-based saucepan and fry the steak for a few minutes until golden brown.
- Mix all the sauce ingredients together and add to the pan. Bring to the boil and simmer for about 5 minutes. Serve with patty pans, brown rice and chunks of crusty bread to soak up the sauce.
Serves 4
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