Angolan cuisine

Angolan cuisine is the cuisine of Angola, a country in south-central Africa. Because Angola was a Portuguese colony for centuries, Portuguese cuisine has significantly influenced Angolan cuisine, with many foods imported into Angola by the Portuguese.[1]

Contents

Ingredients

Staple ingredients include flour, beans and rice, fish and chicken, various sauces, and vegetables such as sweet potato, tomatoes, onions, okra, with spices such as garlic also frequently seen.[1]

Dishes

Funge (or funje) and pirão are very common dishes, and in poorer households often consumed at every meal. The dish can be eaten with fish, chicken, and beans. Funge de bombo, more common in northern Angola, is a paste or porridge of cassava (also called manioc or yucca), 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 is the term for the flour that is used to make either funge and pirão. Both foods are described as bland but filling and are often eaten with sauces and juices or with gindungo (see below), a spicy condiment.[2]

Moamba de galinga (or chicken muamba) 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 galinga have been considered the national dish.[2][3] A variant dish of moamba de galinga, muamba de ginguba, uses ginguba (peanut sauce) instead of palm paste.[2][4]

Other dishes common in Angolan cuisine include:

Beverages

A number of beverages, alcoholic and non-alcoholic, are typical to Angola.[2]

Various homemade spirits are made, including capatica (made from bananas, a Cuanza Nort specialty), caporoto (made from maize, a Malanje specialty); cazi or caxipembe (made from potato and cassava skin); kimbombo (made from corn), maluva or ocisangua (made with palm tree juice, sometimes described as "palm wine,"[1] a Northern Angola specialty), ngonguenha (made from toasted manioc flour), and ualende (made from sugarcane, sweet potato, corn, or fruits, a Bie specialty).[2] Other beverages are Kapuka (homemade vodka), ovingundu (mead made from honey), and Whiskey Kota (homemade whisky).[2]

Popular non-alcoholic drinks include Kussangua, a Southern Angola specialty, a traditional non-alcoholic drink made of cornflour, as been used in indigenous healing rituals.[2][13] 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.[1]

Mongozo is a traditional homemade beer made from palm nuts, a specialty of the Lundas (Lunda Norte and Lunda Sul).[2] 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.[1]

Various commercial beers are brewed in Angola, the oldest of which is Cuca, brewed in Luanda. Others include Eka (brewed in Dondo in Cuanza Sul), N'gola (brewed in Lubango), and Nocal (brewed in Luanda).[2]

See also


References

  1. ^ a b c d e f Adebayo Oyebade, Culture and Customs of Angola (2007). Greenwood, p. 109.
  2. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am Mike Stead and Sean Rorison. Angola (2010). Bradt Travel Guides, pp. 81-83.
  3. ^ James Minahan. The Complete Guide to National Symbols and Emblems, Volume 2 (2009). Greenwood: p. 792.
  4. ^ 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.
  5. ^ Cherie Hamilton, "Brazil: A Culinary Journey." Hippocrene Books (2005), p. 7.
  6. ^ 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.
  7. ^ Heidemarie Vos, Passion of a Foodie: An International Kitchen Companion (2010). Strategic: p. 139.
  8. ^ 1,001 Foods to Die For (2007). Andrews McMeel, p. 380.
  9. ^ Jessica B. Harris, The Africa Cookbook: Tastes of a Continent (1998). Simon and Schuster, p. 288.
  10. ^ Heidemarie Vos, Passion of a Foodie: An International Kitchen Companion (2010). Strategic: p. 357.
  11. ^ Laurens Van der Post, First Catch Your Eland (1978). Morrow, 113.
  12. ^ José Eduardo Agualusa, Gods and Soldiers: The Penguin Anthology of Contemporary African Writing (editor Rob Spillman). (2009). Penguin.
  13. ^ Uwe Peter Gielen, Jefferson M. Fish, and Juris G. Draguns. Handbook of Culture, Therapy, and Healing (2004). Psychology Press, p. 338.

External links

Media related to [//commons.wikimedia.org/wiki/Category:Cuisine_of_Angola Cuisine of Angola] at Wikimedia Commons