A typical Mozambican dish, in which the Portuguese influence is evident.



  1. Boil 125 ml (½ cup) of the water.
  2. Add the meat, onion, carrot and bay leaf.
  3. Season and cook for 20 minutes.
  4. Boil cabbage with 10 ml (2 tsp) of the olive oil.
  5. Boil the potatoes in 125 ml water.
  6. Slice the beef into three equal pieces, arrange on the bed of cabbage, alternating with the two fried eggs, and drizzle rest of olive oil over.
  7. Serve with boiled potatoes, and the carrot and onion from the stock.
  8. Garnish with black olives.
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