Exploring Angola's Traditional Cuisine And Local Delicacies

Angolan cuisine is a blend of indigenous African ingredients and cooking techniques, with strong Portuguese influences and ingredients brought over from other Portuguese colonies, such as Brazil. The country's varied terrain, neighbouring countries, and history as a Portuguese colony until 1975 have all contributed to the unique and tasty cuisine of Angola.

National dishes: Muamba and Funge

Muamba de Galinha, or Angolan chicken stew, is considered Angola's national dish. It is a mouth-watering chicken stew that embodies the rich, flavorful essence of Central African cuisine. It is a culinary representation of Angola's diverse culture and history. The dish is prepared with a unique blend of red palm oil (óleo de dendem), spices, and local ingredients.

Preparing Muamba de Galinha is an art of balancing flavors. The common ingredients include chicken pieces, red palm oil or palm butter, garlic cloves, chicken stock or broth, and spices such as paprika and chili pepper. It is often served with Funge, a popular Angolan side dish made from cassava or milho (corn).

Funge is a staple dish in Angola and is consumed by people from all walks of life. It is a basic dish in the Angolan diet and is made from Fuba (corn or cassava flour). The process of making Funge is simple yet requires some effort. Water is boiled, and then the Fuba is added and stirred vigorously to create a smooth, clump-free mixture. Funge is typically eaten at lunch and is often accompanied by other dishes.

Both Muamba de Galinha and Funge have been considered the national dishes of Angola, and they perfectly represent the country's diverse and flavorful cuisine.

Portuguese influence

Angolan cuisine is a fusion of different cultural influences, including Portuguese, African, and Brazilian. The Portuguese influence on Angolan cuisine is particularly strong, owing to the country's history as a Portuguese colony until 1975.

The official language of Angola is Portuguese, and the country's cuisine reflects this cultural influence. Angolan dishes feature ingredients such as olive oil, a staple of Mediterranean cuisines like that of Portugal. The use of olive oil in cooking is a clear Portuguese influence, as it is not a typical ingredient in many African cuisines.

One of the most popular dishes in Angola is Muamba de Galinha, a chicken stew with palm oil, tomatoes, butternut squash, and okra. This dish is considered the country's national dish and is frequently served with Funge, a type of porridge or dumpling made from cassava flour and water. Funge is a staple food in Angola, often served with meat or fish stews and sauces. The process of making Funge is similar to making mashed potatoes, requiring strong arms to beat the mixture into a smooth, lump-free consistency.

Another dish that showcases Portuguese influence is Cabidela, a traditional Portuguese dish that has been widely adopted by Angolans. Cabidela consists of poultry or rabbit cooked in its own blood, along with water and vinegar. The blood is added to the dish while the rice is boiling, giving it a brownish colour. While this dish may seem unusual, cooking with blood is an old custom in several ancient cultures.

In addition to these savoury dishes, Angola also has its own unique desserts, such as Cocada Amarela, a pudding or custard made from eggs and coconut. This dessert is a variation of the Brazilian Cocada, showcasing how Portuguese colonies like Brazil have also influenced Angolan cuisine.

Overall, the Portuguese influence on Angolan cuisine is evident in the use of ingredients like olive oil, the popularity of dishes like Muamba de Galinha and Cabidela, and the adoption of desserts like Cocada Amarela, all of which reflect the country's colonial history and cultural exchange.

Meat and seafood

Seafood

Seafood-based dishes are prevalent in Angola, with grilled shrimp and fish stew being among the most popular choices. Grilled river tilapia, served with boiled sweet potatoes, cassava, plantains, and a sauce made from onions, palm oil, tomatoes, and spices, is a specialty in the region around the capital city of Luanda.

Other seafood dishes include caldeirada de peixe, a stew made with "whatever is available" and served with rice, and muzongue, a stew made with whole dried and fresh fish, cooked with palm oil, sweet potato, onion, tomato, spinach, and spices, and served with rice, spinach, and funje (a type of porridge made with cassava).

Seafood is also commonly served with molho cru, a sauce or paste made with garlic cloves, scallions, parsley, cumin, salt, vinegar, and water.

Meat

Meat, particularly grilled meat, is a specialty in Angola. Piripiri chicken, a spicy grilled chicken dish marinated in lime juice, is a popular choice. Other grilled meat dishes include kissuto rombo (roasted goat with garlic and lemon juice) and mufete (grilled river tilapia).

Meat is also commonly used in stews, such as muamba de galinha (chicken stew with palm oil and spices), calulu (dried meat with vegetables), and caldeirada de cabrito (goat meat stew).

In addition to the more commonly consumed meats like chicken, goat, and pork, Angolans also experiment with different types of meat, including warthog, crocodile, and antelope.

Cooking Techniques and Flavours

Angolans often cook food over open fires, adding a unique flavour to their dishes. Grilling and barbecuing are prevalent cooking methods for meat and seafood dishes.

Palm oil is widely used in Angolan cuisine, providing a distinct flavour and texture to the food. Spices such as garlic, onions, coriander, and bay leaves are also commonly used, adding a kick of flavour to the dishes.

Angolan cuisine is known for its sauces, with almost every dish being served with a sauce or condiment. Piri-piri sauce, made from African bird's eye chilies, is a traditional Angolan spicy condiment. Gindungo, a spicy condiment made with chili peppers, garlic, onion, and sometimes brandy, is another popular choice, believed by some to be an aphrodisiac.

Fermented locust beans are also added to curries to give a slightly sour flavour.

Vegetables and sides

Funge

Funge is a staple dish in Angola and is considered the country's favourite food. It is made from Fuba (flour) of corn or cassava (yuca) and is prepared by boiling water and then pouring in the ingredients, similar to making mashed potatoes. Funge is usually eaten at lunch and can be accompanied by other dishes. The northern region of Angola typically eats more Funge made of cassava, while the southern part prefers Funge made of corn.

Rice and Beans

Rice and beans is another base dish in Angola, second only to Funge. It is often served with traditional dishes such as Kizaca, Jimboa, or Calulu, and it is always served with a lot of sauce.

Kizaca

Kizaca, or cassava leaves, is another staple in Angolan cuisine. It is usually boiled and seasoned with ingredients such as tomatoes, onions, salt, oil, and vinegar. Kizaca can be accompanied by fish, meat, or chicken and is eaten throughout the country.

Jimboa

Jimboa is one of the most consumed vegetables in Angola, originating from the southern region of the country. It is rich in fibre and proteins, which help fight fat and gain muscle mass. Jimboa can be prepared with salt, vinegar, tomatoes, and sometimes palm oil, and is served with Funge, Calulu of fish or meat, and often with beans.

Farofa

Farofa is a side dish commonly associated with Brazil, but it is also popular in Angola. It is made with cassava flour and can resemble huge grains, couscous, or table salt. Farofa is typically served with meat, rice, and bean-based recipes, adding texture and flavour to the dish.

Chikuanga

Chikuanga, or cassava bread, is a specialty of northeast Angola. It is made from manioc flour and served wrapped in banana leaves. Chikuanga is often served with various stews, soups, and sauces, providing a soft and warm contrast to the spicy flavours.

Desserts and drinks

Desserts in Angola are not traditionally part of a meal. Most often, people will eat fresh fruit or fruit salads. However, there are some sweet dishes that have been imported from European cuisines, due to the country's colonial history. One of the most well-known Angolan desserts is Cocada Amarela, a pudding made with sugar, water, cloves, coconut, egg yolks and ground cinnamon. It was brought over by the Portuguese and is now considered a traditional Angolan dessert. It is very sweet and rich, so it is often served in small portions.

Other desserts include Caakiri, a dish similar to rice pudding, which is made with fonio, millet, maize or black-eyed peas. Ngalakh is another Angolan dessert, similar to a sweetened porridge. It is made with karaw, a type of millet couscous, and flavoured with peanut butter and the fruit of the baobab tree. Kanyah is a simpler dish, made with just three ingredients: rice, groundnuts and sugar.

Mukua, the dried fruit of the baobab tree, is often made into ice cream. It is also used to make juices and cakes.

As for drinks, there are a variety of alcoholic and non-alcoholic beverages that are typical to Angola. Many homemade spirits are made, including Capatica, a banana-based spirit from Cuanza Norte, and Kimbombo, made from corn. Mongozo is a traditional beer made from palm nuts, brewed by the Chokwe people before the arrival of Europeans. There are also several commercial beers brewed in Angola, including Cuca, Eka, N'gola and Nocal.

Non-alcoholic drinks include Kissangua, a traditional drink made from cornflour, and Mukua juice, made from the fruit of the baobab tree.

Frequently asked questions