Veganism In Angola: A Cultural Exploration

Angola is a country on the west coast of Central Africa. Its cuisine is heavily influenced by its history as a Portuguese colony, as well as Brazilian culture due to frequent interactions between the two former colonies. Meat and fish are prominent and widely consumed in Angola, with the national dish being muamba de galinha, a chicken dish cooked with okra and tomatoes in palm oil. However, Angolan cuisine also uses a lot of fresh vegetables, such as okra, tomato, eggplant, peanuts, and cassava leaves. While veganism is not popular among locals, it is possible to find vegan options in the country, especially in the capital city of Luanda, which has some imported vegan products in supermarkets and restaurants with vegan options. Traditional Angolan dishes that are vegan or can be made vegan include calulu, a stew with red palm oil, okra, eggplant, and tomatoes; funge, a plain carbohydrate made from cassava; farofa, toasted cassava flour; feijão de óleo de palma, stewed beans in a palm oil sauce; and mukua, dried fruit from the baobab tree.

Angola's national dish, muamba de galinha, can be made vegan by omitting the chicken

Angola's national dish, muamba de galinha, is a chicken stew cooked with okra and tomatoes in palm oil. The dish can be made vegan by omitting the chicken. In fact, there are several vegan alternatives to traditional Angolan dishes, such as calulu, a fish stew that can be made vegan by simply omitting the fish.

Muamba de galinha is often described as an aromatic dish, flavoured with garlic, chilli, vegetables and cooked in palm oil. The chicken is usually marinated with garlic, paprika and salt, then seared in red oil. It is then simmered with other ingredients such as onions, tomatoes, and okra, until the chicken is thoroughly cooked and the flavours have melded.

To make a vegan version of muamba de galinha, one could simply omit the chicken, or replace it with plant-based meat alternatives. The dish could also be made more substantial by adding other vegetables such as butternut squash, pumpkin, or sweet potatoes.

While veganism is not prevalent in Angola, there are some vegans in the country who have adapted to the diet for health reasons. Angolan cuisine features a lot of fresh vegetables, such as okra, tomatoes, eggplant, peanuts, and cassava leaves. Starches like cassava, yam, rice, millet, and sorghum are also commonly used. Beans and legumes are also a part of the Angolan diet, as are plantains and other fruits.

In addition to muamba de galinha, there are several other traditional Angolan dishes that can be made vegan. For example, funge, a type of pasta or thick cassava porridge, is often served with meat or fish, but it can be enjoyed on its own as a vegan dish. Farofa, toasted cassava flour with a salty and smoky flavour, is another vegan option. Chikuanga, a bread made from manioc flour and served wrapped in banana leaves, is also naturally vegan.

Although veganism is not widespread in Angola, there are some vegan restaurants in the country, such as The Healing Space in Luanda, which serves vegan dishes with Angolan, Brazilian, Mexican, and Lebanese influences.

The country's rich agriculture makes it easy to buy vegan food

Angola is a country with a rich agricultural history and a diverse range of crops. It has fertile soils, a favourable climate, and about 57.4 million hectares of agricultural land, including more than 5 million hectares of arable land. Before its independence from Portugal in 1975, Angola had a flourishing tradition of family-based farming and was self-sufficient in all major food crops except wheat.

The country exported coffee, maize, sisal, bananas, tobacco, and cassava. However, by the 1990s, production had decreased significantly, and the country was producing less than 1% of the volume of coffee it had in the early 1970s. The Angolan Civil War (1975-2002) and the consequent deterioration of the rural economy and neglect of the farming sector were major blows to the country's agricultural productivity.

Angola has been dependent on commercial imports since 1977 and was heavily reliant on them until the end of the war. Despite these challenges, Angola remains a significant importer and exporter of food and agricultural goods, with foreign purchases totaling more than $2.75 billion from over 60 countries in 2022. The country imports over half of its food, presenting export opportunities for US food and agricultural products.

Angola's agricultural sector is currently expanding due to the end of the civil war and increasing foreign investment. However, the return to productivity in rural areas is proving difficult and slow, with large areas of land remaining uncultivable due to landmines. Additionally, functioning infrastructure in these areas is limited, and there are few incentives for people to return to farming.

Angola's agricultural production in 2018 included:

• 8.6 million tons of cassava
• 3.5 million tons of banana
• 2.2 million tons of maize
• 1.2 million tons of sweet potato
• 721 thousand tons of potato
• 597 thousand tons of pineapple
• Various other crops, including sugarcane, cabbage, beans, palm oil, and peanuts

The country's rich agriculture provides a diverse range of vegan-friendly foods, and it is possible to find vegan options in Angola, especially in the capital city of Luanda. Luanda has some imported vegan and vegetarian products available in supermarkets, albeit at very high prices. Additionally, some restaurants in Luanda offer vegan and vegetarian options.

Traditional Angolan dishes that are vegan-friendly include:

• Funge: a plain carbohydrate made from cassava with a texture like mashed potato, generally served with a spicy sauce.
• Farofa: toasted cassava flour with a salty and smoky flavour.
• Feijão de óleo de palma: stewed beans in a palm oil sauce.
• Chikuanga: a bread made from manioc flour, served wrapped in banana leaves.
• Mukua: dried fruit from the baobab tree, often used for ice cream.
• Kussangua: a traditional non-alcoholic drink made from cornflour.

While veganism might not be prevalent in Angola, the country's diverse agriculture and availability of fresh produce make it possible to follow a plant-based diet.

Angolan markets sell fresh fruit and vegetables, roots, beans, and cereals

Angola's markets showcase a diverse range of fresh produce, including fruits, vegetables, roots, beans, and cereals. While veganism might not be prevalent in Angola, the country's markets and agricultural sector offer a wealth of plant-based options.

In the bustling markets, you'll find an array of seasonal fruits, such as bananas, pineapples, and citrus fruits, alongside a variety of vegetables like okra, eggplant, tomatoes, and cassava leaves. Roots and tubers such as cassava and yam are also commonly available. Beans are a staple, often incorporated into dishes or served as a side. Cereals like rice, flour, and corn are sold in these markets, providing the base for many meals.

The markets, often located in the heart of a shantytown, buzz with activity and offer a glimpse into the local food culture. While modern supermarkets are developing in urban centres, these traditional markets remain the preferred choice for many Angolans, who value the freshness and affordability of the produce.

Angola's agricultural sector plays a significant role in the country's economy, contributing 11% to its GDP in 2018 and employing over 30% of the population. Small to medium-sized farms dominate the landscape, focusing on communal and subsistence farming. Despite the country's natural resources and fertile ecology, only about 10% of arable land is cultivated, leaving room for potential growth in the industry.

The country has a rich history of culinary influences, with Portuguese and Brazilian flavours intertwined with traditional Angolan dishes. While meat and fish are prominent in the local cuisine, a plethora of plant-based ingredients take centre stage in many recipes, making it possible to adapt traditional dishes to suit a vegan diet.

There are some vegan restaurants in Angola, such as The Healing Space in Luanda

Angola is a country on the west coast of Central Africa. While veganism is not popular among locals, it certainly exists in the country. The capital city, Luanda, is one of the most expensive cities in the world and has some vegan and vegetarian products in supermarkets, albeit at very high prices. Luanda also has some restaurants with vegan options.

One vegan restaurant in Luanda is The Healing Space, which is the first vegan, vegetarian, and alkaline restaurant in Angola's capital and, so far, the only one. The restaurant was opened in April 2018 by Vidal Goncalves, who is the owner and founder. The Healing Space serves delicious food using quality ingredients with Angolan, Brazilian, Mexican, and Lebanese influences. Goncalves has created more than 30 dishes for vegan alkalines and another 34 vegetarian dishes. His favourite dish at the restaurant is called Happiness Calulu Vegan Alkaline, which is inspired by calulu, a traditional dish containing fish and dried salted meat. The Healing Space's version is much healthier as it has removed the meat, fish, and starch, and introduced alkaline vegetables, local dried wild mushrooms, plant-based meat, and millennial African grains.

Another vegan-friendly restaurant in Luanda is Vista Da Fortaleza, which serves Indian and Chinese food.

Traditional Angolan dishes that are vegan include funge, farofa, and feijão de óleo de palma

Angolan cuisine uses a lot of fresh vegetables, such as okra, tomato, eggplant, peanuts, and cassava leaves. Starchy foods include tubers like cassava and yam, grains like rice, millet, and sorghum, as well as plantain. Traditional Angolan dishes that are vegan include:

• Funge -- a type of thick cassava porridge made by whisking cassava flour into boiling water. It is similar to the side dish fufu in West Africa and the Caribbean. Funge is often served with fish, pork, chicken, or beans.
• Farofa -- a dish of Brazilian origin that is common in Angola. It consists of rice and beans with toasted manioc flour on top. Beans and rice are cooked separately and then covered with manioc flour.
• Feijão de óleo de palma -- or dendem, this is a dish of beans, onion, and garlic cooked in palm oil. It is often served with fish, banana, and farofa.

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