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Angolan cuisine has many dishes popular among nationals and foreigners, includingfunge (which is made from cassava or corn flour),mufete (grilled fish, plantain, sweet potato, cassava, andgari),calulu,moamba de galinha,moamba de ginguba,kissaca, andmukuasorbet.
Angolan cuisine in its modern shape is a combination of indigenous African ingredients and cooking techniques, and Portuguese influences and ingredients brought over from other Portuguese colonies, such as Brazil.[1]
Fishcalulu, a typical dish from Angola and São Tomé e PríncipeMoamba de galinha, traditional dish of Luanda—palm oil, cassava flour porridge, okra, plantains, wild spinachMaize (left) and cassavafunge (right), a typicalside dish in AngolaFeijão de óleo de palma—beans with palm oil, a traditional dish of AngolaMufete food from Angola
Funge (orfunje,Portuguese pronunciation:[ˈfũʒɨ]) andpirão ([piˈɾɐ̃w]) are very common dishes, and in poorer households often consumed at every meal. The dish is often eaten with fish, pork, chicken, or beans.funge de bombo ([ˈfũʒɨðɨˈβõbu]), more common in northern Angola, is a paste orporridge ofcassava (also called manioc or yuca), made from cassava flour. It is gelatinous in consistency and gray in color.Pirão, yellow in color and similar topolenta, is made from cornflour and is more common in the south.Fuba ([fuˈβa]) is the term for the flour that is used to make eitherfunge andpirão, also used to makeangu, the Brazilian polenta. Both foods are described as bland but filling and are often eaten with sauces and juices or withgindungo (see below), a spicy condiment.[4]
Moamba de galinha (orchicken moamba,[ˈmwɐ̃bɐðɨɣɐˈlĩɲɐ]) is chicken withpalm paste, okra, garlic andpalm oil hash or red palm oil sauce, often served with rice andfunge. Bothfunge andmoamba de galinha have been considered thenational dish.[4][5] A variant dish ofmoamba de galinha,moamba de ginguba, usesginguba ([ʒĩˈɡuβɐ], peanut sauce) instead of palm paste.[4][6]
Cabidela ([kɐβiˈðɛlɐ]), a dish cooked in blood, served with rice andfunge. Frequently chicken (galinha de cabidela,galinha à cabidela), served withvinegar, tomatoes, onion and garlic. It was also incorporated to Brazilian cuisine.[4]
Fish stews, includingcaldeirada de peixe ([dɨˈpɐjʃɨ]), made with "whatever is available" and served with rice, andmuzongue ([muˈzõɡɨ]), 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 ahangover cure if eaten before the onset of the headache.[4]
Calulu ([kɐluˈlu]), dried fish with vegetables, often onions, tomatoes, okra, sweet potatoes, garlic, palm oil, andgimboa leaves (similar to spinach); often served with rice,funge, palm oil beans, andfarofa.[4]
Kizaka ([kiˈzakɐ]), the leaves of the manioc plant, similar tospinach and often prepared withginguba (peanut) and finely chopping and seasonedKizaka com peixe iskizaka with fish, onion, and tomato, served with rice andfunge.[4]
Mufete de kacusso (orcacusso, ([muˈfɛtɨðɨkɐˈkusu])), grilled fish, often rivertilapia, in a rich sauce of onion, vinegar, and spices, variously served with palm oil beans and cooked manioc,[4] rice, sweet potato, orfarofa.[2]
Various homemadespirits are made, includingcapatica (made from bananas, a Cuanza Norte specialty),caporoto (made from maize, a Malanje specialty);cazi orcaxipembe (made from potato and cassava skin);kimbombo (made from corn),maluva orocisangua (made with palm tree juice, sometimes described as "palm wine,"[2] a Northern Angola specialty),ngonguenha (made from toasted manioc flour), andualende (made fromsugarcane, sweet potato, corn, or fruits, aBie specialty).[4] Other beverages areKapuka (homemadevodka),ovingundu (mead made fromhoney), andWhiskey Kota (homemadewhisky).[4]
Popular non-alcoholic drinks includingKissangua, a Southern Angola specialty, a traditional non-alcoholic drink made of cornflour, have been used in indigenous healing rituals.[4][15]Soft drinks such asCoca-Cola,Pepsi,Mirinda,Sprite, andFanta are also popular. While some soft-drinks are imported fromSouth Africa,Namibia,Brazil, and Portugal, the Angolan soft-drink industry has grown, with Coca-Cola plants inBom Jesus,Bengo, andLubango opening since 2000.[2]
Mongozo is a traditional homemadebeer made from palm nuts, a specialty of the Lundas (Lunda Norte andLunda Sul).[4] Mongozo was brewed by theChokwe people before the arrival of Europeans, and mongozo is now commercially produced for export, including toBelgium, where it is produced by Van Steenberge.[2]
Various commercial beers are brewed in Angola, the oldest of which is Cuca, brewed in Luanda. Others include Eka (brewed in Dondo inCuanza Norte), N'gola (brewed in Lubango), and Nocal (brewed in Luanda).[4]
^James Minahan.The Complete Guide to National Symbols and Emblems, Volume 2 (2009). Greenwood: p. 792.
^Igor Cusack, "African Cuisines: Recipes for Nation-Building?" In Internationalizing Cultural Studies: An Anthology (M.Ackbar Abbas and John Nguyet Erni, editors). Wiley-Blackwell (2005): p. 369.
^Glenn Rinsky and Laura Halpin Rinsky,The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional (2008). John Wiley and Sons, p. 70.
^Heidemarie Vos,Passion of a Foodie: An International Kitchen Companion (2010). Strategic: p. 139.
^1,001 Foods to Die For (2007). Andrews McMeel, p. 380.
^Jessica B. Harris,The Africa Cookbook: Tastes of a Continent (1998). Simon and Schuster, p. 288.
^Heidemarie Vos,Passion of a Foodie: An International Kitchen Companion (2010). Strategic: p. 357.
^Laurens Van der Post, First Catch Your Eland (1978). Morrow, 113.
^José Eduardo Agualusa,Gods and Soldiers: The Penguin Anthology of Contemporary African Writing (editor Rob Spillman). (2009). Penguin.
^Uwe Peter Gielen, Jefferson M. Fish, and Juris G. Draguns.Handbook of Culture, Therapy, and Healing (2004). Psychology Press, p. 338.
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