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Angolan cuisine has many dishes popular among nationals and foreigners, including funge (which is made from cassava or corn flour), mufete (grilled fish, plantain, sweet potato, cassava, and gari), calulu, moamba de galinha, moamba de ginguba, kissaca, and mukuasorbet.
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]
Fish calulu, 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 cassava funge (right), a typical side dish in AngolaFeijão de óleo de palma—beans with palm oil, a traditional dish of AngolaMufete food from Angola
Funge (orfunje, Portuguese pronunciation:[ˈfũʒɨ]) and pirão ([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 or porridgeofcassava (also called manioc or yuca), made from cassava flour. It is gelatinous in consistency and gray in color. Pirão, yellow in color and similar to polenta, is made from cornflour and is more common in the south. Fuba ([fuˈβa]) is the term for the flour that is used to make either funge and pirão, also used to make angu, the Brazilian polenta. Both foods are described as bland but filling and are often eaten with sauces and juices or with gindungo (see below), a spicy condiment.[4]
Moamba de galinha (orchicken moamba, [ˈmwɐ̃bɐðɨɣɐˈlĩɲɐ]) 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 galinha have been considered the national dish.[4][5] A variant dish of moamba de galinha, moamba de ginguba, uses ginguba ([ʒĩˈɡuβɐ], peanut sauce) instead of palm paste.[4][6]
Cabidela ([kɐβiˈðɛlɐ]), a dish cooked in blood, served with rice and funge. Frequently chicken (galinha de cabidela, galinha à cabidela), served with vinegar, tomatoes, onion and garlic. It was also incorporated to Brazilian cuisine.[4]
Fish stews, including caldeirada de peixe ([dɨˈpɐjʃɨ]), made with "whatever is available" and served with rice, and muzongue ([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 a hangover 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, and gimboa leaves (similar to spinach); often served with rice, funge, palm oil beans, and farofa.[4]
Kizaka ([kiˈzakɐ]), the leaves of the manioc plant, similar to spinach and often prepared with ginguba (peanut) and finely chopping and seasoned Kizaka com peixeiskizaka with fish, onion, and tomato, served with rice and funge.[4]
Mufete de kacusso (orcacusso, ([muˈfɛtɨðɨkɐˈkusu])), grilled fish, often river tilapia, in a rich sauce of onion, vinegar, and spices, variously served with palm oil beans and cooked manioc,[4] rice, sweet potato, or farofa.[2]
Various homemade spirits are made, including capatica (made from bananas, a Cuanza Norte specialty), caporoto (made from maize, a Malanje specialty); caziorcaxipembe (made from potato and cassava skin); kimbombo (made from corn), maluvaorocisangua (made with palm tree juice, sometimes described as "palm wine,"[2] a Northern Angola specialty), ngonguenha (made from toasted manioc flour), and ualende (made from sugarcane, sweet potato, corn, or fruits, a Bie specialty).[4] Other beverages are Kapuka (homemade vodka), ovingundu (mead made from honey), and Whiskey Kota (homemade whisky).[4]
Popular non-alcoholic drinks including Kissangua, a Southern Angola specialty, a traditional non-alcoholic drink made of cornflour, have been used in indigenous healing rituals.[4][15]Soft drinks such as Coca-Cola, Pepsi, Mirinda, Sprite, and Fanta are also popular. While some soft-drinks are imported from South Africa, Namibia, Brazil, and Portugal, the Angolan soft-drink industry has grown, with Coca-Cola plants in Bom Jesus, Bengo, and Lubango opening since 2000.[2]
Mongozo is a traditional homemade beer made from palm nuts, a specialty of the Lundas (Lunda Norte and Lunda Sul).[4] Mongozo was brewed by the Chokwe people before the arrival of Europeans, and mongozo is now commercially produced for export, including to Belgium, 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 in Cuanza 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.
Africa
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