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Angola Cuisine
 
 
 

General

Angolan cuisine is varied and tasty, with local dishes based mainly on fish, cassava products and spicy stews. The coastal part of Angola is very fond of chillies in food. This cuisine includes fish marinated in ginger, tomatoes, and cayenne, cooked in peanut oil. Other very popular ingredients are lime, garlic, peanut oil, palm oil, and often coconut oils. Okra and black eyed peas are used in many dishes. Flaked and dried fish is a star ingredient in the Angolan coastal cuisine. Fish browned in oil and combined with chicken, yam, onions, chilli oil and water to make a highly flavoured stew.

Staple ingredients in Angola include flour, beans and rice, fish and chicken, various sauces, and vegetables such as sweet potato, tomatoes, onions, okra, with spices such as garlic also frequently seen.

Dishes

Funge (or funje) and pirão are very common dishes, and in poorer households often consumed at every meal. The dish can be eaten with fish, chicken, and beans. Funge de bombo, more common in northern Angola, is a paste or porridge of cassava (also called manioc or yucca), made from cassava flour. It is gelatinous in consistency and grey in colour. Pirão, yellow in colour and similar to polenta, is made from cornflour and is more common in the south. Fuba is the term for the flour that is used to make either funge and pirão. Both foods are described as bland but filling and are often eaten with sauces and juices or with gindungo, a spicy condiment.

Moamba de galinga (or chicken muamba) is chicken with palm paste, okra, garlic, and palm oil hash or red palm oil sauce, often served with rice and funge. Both funge and moamba de galinga have been considered the national dish. A variant dish of moamba de galinga is muamba de ginguba, which uses ginguba (peanut sauce) instead of palm paste.

Other dishes common in Angolan cuisine include:

arroz (rice) dishes
– arroz da Ilha (rice with chicken or fish), arroz de garoupa da Ilha (rice with grouper), and arroz de marisco (white rice with seafood, typically prawns, squid, white fish or lobster);

cabidela
– a dish cooked in blood, served with rice and funge; usually chicken (galinha de cabidea), served with vinegar, tomatoes, onion and garlic;

caldeirada de cabrito
– goat meat stew served with rice, a traditional dish for Angolan independence day;

farofa
– rice and beans with toasted manioc flour on top; a Brazilian dish common in Angola;

fish stews
– caldeirada de peixe, made with "whatever is available" and served with rice and muzongue, made from whole dried and fresh fish cooked with palm oil, sweet potato, onion, tomato, spinach and spices, and served with rice, spinach, funje and farofa; some Angolans believe that the stew is a hangover cure if eaten before the onset of the headache;

calulu
– dried fish with vegetables, often onions, tomatoes, okra, sweet potatoes, garlic, palm oil, and gimboa leaves (similar to spinach); often served with rice, funge, palm oil beans and farofa;


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