Angolan Recipes

Angolan cooking blends Bantu traditions with five centuries of Portuguese influence. Cassava, cooked as funge (a stiff porridge) or eaten as leaves, is the daily staple, joined by maize, beans, sweet potato and plantain. Red palm oil and ground peanuts give stews their color and body, the long Atlantic coast supplies fish and seafood, and chicken, goat and beef are cooked in rich, slow sauces. Muamba, a stew of chicken, palm oil, okra and garlic, is the dish most associated with Angola, and calulu and mufete are close behind. Jindungo, the local hot chili, is served as a sauce on almost every table. Portuguese heritage shows in grilled chicken, rice, bread, egg-yolk sweets and the habit of a long Sunday lunch. Fruit such as mango, papaya and passion fruit ends many meals, and street vendors sell roasted peanuts, grilled corn and fried cassava.

Staple ingredients

• cassava
• maize
• red palm oil
• peanuts (ginguba)
• fish
• beans
• okra
• jindungo (hot chili)

• Main Dishes 4
• Side Dishes 3
• Desserts 1
• Snacks 1
• Sauces, Dips and Condiments 1

Main Dishes

• Calulu de Peixe (Angolan Fish and Okra Stew)AO1 h 15 minMedium
• Muamba de Galinha (Angolan Chicken in Palm Oil Sauce)AO1 h 45 minMedium
• Mufete de Peixe (Angolan Grilled Fish with Palm Oil Beans)AO1 h 20 minMedium
• Frango Grelhado (Angolan Grilled Chicken with Garlic and Jindungo)AO1 h 15 minMedium

Side Dishes

• Funge (Angolan Cassava and Cornmeal Porridge)AO25 minEasy
• Mandioca Frita (Angolan Fried Cassava)AO55 minEasy
• Kizaca (Angolan Cassava Leaves with Peanuts)AO2 hMedium

Desserts

• Cocada Amarela (Angolan Coconut and Egg Yolk Sweet)AO40 minMedium

Snacks

• Ginguba Torrada (Angolan Salted Roasted Peanuts)AO35 minEasy

Sauces, Dips and Condiments

• Molho de Jindungo (Angolan Hot Pepper Sauce)AO15 minEasy