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. Here you have the 10 most famous dishes of this country:
- Cabidela (Portuguese pronunciation: [kɐbiˈðɛɫɐ]), 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.
- Caldeirada de cabrito ([kaɫde(j)ˈɾaðɐ dɨ kɐˈβɾitu]), goat meat stew served with rice, a traditional dish for Angolan independence day, November 11.
- Fish stews, including caldeirada de peixe ([dɨ ˈpe(j)ʃɨ̥]), made with "whatever is available" and served with rice, and muzongue ([muˈzõɡɨ̥]), 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.
- Calulu ([kɐɫuˈɫu]), 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.
- Caruru ([kɐɾuˈɾu]), a shrimp and okra stew, of Brazilian origin.
- Catatos ([kɐˈtatuɕ]), caterpillar fried with garlic, served with rice; a specialty in Uígeç
- Chikuanga ([ʃikuˈɐ̃ɡɐ]), a bread made from manioc flour, served in a wrap of banana leaves; a specialty of northeast Angola.
- Cocada amarela ([kuˈkaðɐ] or [kɔˈkaðɐ]), yellow coconut pudding made with sugar, grated coconut, egg yolks, and ground cinnamon, a dessert in both Mozambique and Angola. It is very different from what is known as cocada in Brazil.
- Doce de ginguba ([ˈdosɨ̥ dɨ ʒĩˈɡuβɐ]), peanut candy.
- Farofa ([fɐˈɾɔ̞fɐ]), rice and beans with toasted manioc flour on top; a dish of Brazilian origin common in Angola. What is referred to asfarofa in Brazil is quite different – a mix of toasted manioc, savory, sweet and/or sour-and-sweet ingredients, and spices such as garlic, onion, rosemary and/or chives and parsley.
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