Angolan cuisine
Angolan Cuisine is the cooking style and culinary traditions of Angola, a country located in Southern Africa. The cuisine is influenced by Portuguese cuisine due to the country's colonial history, as well as the indigenous ingredients and cooking techniques of the various ethnic groups in Angola.
History[edit | edit source]
Angolan cuisine has a rich history that dates back centuries. The cuisine has been influenced by a variety of cultures, including the indigenous Bantu people, Portuguese colonizers, and other African nations. The Bantu introduced root vegetables, such as yams and cassava, to the Angolan diet, while the Portuguese brought with them new cooking techniques and ingredients, such as olive oil and garlic.
Ingredients[edit | edit source]
The staple foods in Angolan cuisine include corn, cassava, rice, and beans. These are often served with a variety of meats, including chicken, goat, and fish. Seafood is particularly popular in coastal regions, with dishes often featuring shrimp, lobster, and a variety of fish. Fruits such as bananas, avocados, and papayas are also commonly consumed.
Popular Dishes[edit | edit source]
One of the most popular dishes in Angolan cuisine is funge, a type of porridge made from corn or cassava flour. Another popular dish is mufete, a dish made with grilled fish, sweet potatoes, and palm oil beans. Calulu, a fish and vegetable stew, is also a staple in many Angolan households.
Beverages[edit | edit source]
Traditional Angolan beverages include maruvo, a homemade beer made from corn or millet, and kissangua, a drink made from fermented fruit. Coffee is also widely consumed, with Angola being a major coffee producing country.
Gallery[edit | edit source]
Feijão com óleo de palma, beans cooked with palm oil.
Mufete, a traditional food of Angola.
Cerveja, a popular Angolan beer.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
