Top popular foods in Angola you must try when traveling

  • By ThiQuyen
  • March 24, 2021
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  • 545 Views

Possessing one of the world’s fastest-growing economies, Angola is gradually becoming a hotbed for new businesses and tourism to flourish. Food is a serious affair for Angolans as seen in the beliefs many attach to several of their dishes. Here are the top popular foods in Angola you must try when traveling to this country.

Popular foods in Angola

1. Cabidela

popular foods in Angola

 

A most adventurous dish, Cabidela is made with poultry or rabbit cooked in its own blood, added to water with a little vinegar. The blood used in the dish is caught in a bowl while the animal is being slaughtered.

The rice eaten with the meal is either cooked separately or with the meat, its resulting brownish color explained by the blood.

2. Fish Calulu (Calulu de Peixe)

popular foods in Angola

 

A dish made with dried fish, delicious vegetables, red palm oil, and spices, fish calulu or calulu de peixe is an Angolan signature dish typically served with Funje, a mashed potato-like substance made from cassava flour.

This traditional and filling stew is very rich in flavors and spices and must be given a try.

3. Funje

popular foods in Angola

 

One of the most popular foods in Angola, funje is an essential side dish accompanying breakfast, lunch, and dinner meals in many households of rural families throughout the country. It is a type of porridge made from cassava flour that is stirred into water.

Funje has a sticky, smooth, and creamy texture, while a slightly bland flavor makes it great for evening out the intense spices found in many Angolan dishes. Traditionally, at their most basic, the dishes consist of funje and a full-flavored, spicy sauce.

4. Piri piri Sauce

popular foods in Angola

 

Piri piri or peri peri is a spicy sauce originating from either Angola or Mozambique. Variations of the sauce have been around for a long time, since the 15th century when the Portuguese settlers in Angola and Mozambique used bird’s eye chili peppers and combined them with red wine vinegar, paprika, garlic, and other imports from Europe.

Nowadays, the sauce is equally popular in countries such as South Africa, Canada, and Australia. The most commonly found ingredients in piri-piri sauce are lemon, chili peppers, vinegar, garlic, paprika, and oil, but it’s not uncommon to also see tarragon, citrus peel, oregano, and other ingredients.

The heat may vary, ranging from relatively mild to an intensely hot sauce. In Portugal, one of the most popular dishes utilizing the sauce is called frango assado com piri piri, consisting of chicken covered with the sauce.

5. Muamba de galinha

 

Muamba de galinha or chicken muamba is a dish made with chicken, red palm oil sauce called muamba de dendem, garlic, okra, and gindungo – a variety of Angolan hot chile pepper. Palm oil gives the dish a specific flavor, while lycopene provides the red color.

Studies have shown its various health benefits – it is rich in antioxidants, helpful in preventing heart disease, and regulates cholesterol. Since Angola was a Portuguese colony for ages, Portuguese gastronomy had a great influence on Angolan cuisine, so as a result, many Angolan dishes are based on meat and palm oil.

6. Chikwanga

 

Chikwanga is actually a traditional bread from the Democratic Republic of Congo that people make from cassava flour cakes wrapped in banana leaves and then steam. Its savory flavor pairs perfectly with Angolan food in the country.

In addition, it is very popular to serve warm chikwanga with different African stews, soups, and sauces since it adjusts their spicy taste. People normally cut this into thick round slices before serving on the plate.

7. Kizaca

 

Kizaca, quizaca or kisaca, is one of the most popular vegetarian dishes in Angola. People cook this Angolan food with boiled cassava leaves with ground peanuts. They stew cassava and peanuts until the dish has a thick consistency, while the peanuts form a silky and delicious sauce.

8. Cocada Amarela

 

This is an Angolan dessert that originally the Portuguese brought, and then the locals modified it. They prepare this pudding with water, sugar, salt, grated coconut, and eggs. It has a yellow color, which is the result of a large number of egg yolks, hence its name that can be translated as yellow cocada. This pudding is one of the only Western-style desserts that you can find on Angolan tables.

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