Angolan cuisine

Angolan cuisinehas 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.
Stapleingredients includebeans and rice,porkandchicken, varioussauces, andvegetablessuch astomatoesandonions.Spicessuch asgarlicare also frequently seen.Funge, a type ofporridgemade withcassava, is a staple dish.
There are many influences fromPortuguese cuisinelike the use of olive oil.Piripiriis a local hot sauce.
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 orporridgeofcassava(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 eitherfungeandpirão, 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.
Moamba de galinha(orchicken moamba,[ˈmwɐ̃bɐðɨɣɐˈlĩɲɐ]) is chicken withpalmpaste, okra, garlic andpalm oilhash or red palm oil sauce, often served with rice andfunge. Bothfungeandmoamba de galinhahave been considered thenational dish.A variant dish ofmoamba de galinha,moamba de ginguba, usesginguba([ʒĩˈɡuβɐ], peanut sauce) instead of palm paste.
Other dishes common in Angolan cuisine include:
A number ofbeverages,alcoholicand non-alcoholic, are typical to Angola.
Various homemadespiritsare made, includingcapatica(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,"a Northern Angola specialty),ngonguenha(made from toasted manioc flour), andualende(made fromsugarcane, sweet potato, corn, or fruits, aBiespecialty).Other beverages areKapuka(homemadevodka),ovingundu(meadmade fromhoney), andWhiskey Kota(homemadewhisky).
Popular non-alcoholic drinks includingKissangua, a Southern Angola specialty, a traditional non-alcoholic drink made of cornflour, have been used in indigenous healing rituals.Soft drinkssuch asCoca-Cola,Pepsi,Mirinda,Sprite, andFantaare 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, andLubangoopening since 2000.
Mongozo is a traditional homemadebeermade from palm nuts, a specialty of the Lundas (Lunda NorteandLunda Sul).Mongozo was brewed by theChokwe peoplebefore the arrival of Europeans, and mongozo is now commercially produced for export, including toBelgium, where it is produced by Van Steenberge.
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).
Media related toCuisine of Angolaat Wikimedia Commons