Angolan Cuisine

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Angolan cuisine produces some of the tastiest dishes in the world. On this page you will get to learn how to prepare some of the finest classic and traditional Angolan cuisine recipes.

You can scroll down through this page and read them, the descriptions will give you some good information on what each recipe is well noted for and why it is an Angolan favorite.

Or, you can simply click on the recipe that grabs your attention in the following list and be taken to a page with just that recipe on it, in printable format, for your convenience.

Please Note!

If you are using our translation service, and are reading this page in an language other than English, you will have to revert back to the English translation in order for the listed links below to work. The URLs are in English, so the transposed versions will lead to a page that it not recognized by search engines.

Once you are on the recipe page, you can go back to the translation of your choice, in order to better read the recipe.

Angolan Feijoada

Angolan Peanut Stew

Arroz de Coco e Papaia (Rice with Coconut and Papaya)

Baobab Ice Cream

Calalu de Pixe (Fish in Palm Oil)

Camaro Grelhado (Angolan Grilled Prawns)

Funje (Angolan Cassava Flour Porridge)

Muamba De Galinha

Muamba De Galinha

(Angolan Chicken Stew)

Angolan Cuisine: Meat Stew

If you spend any time at all in Angola, you will soon be treated to this delectable meal, because it is Angola’s National Dish!

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Note: If any of these ingredients are not available locally where you live, and if they are in bold and linked, you can purchase them in our online ethnic foods grocery store by simply clicking on them. You will be taken to a page here at Ethnic Foods R Us where you can locate the ingredient(s) you need in order to prepare the recipe in true, authentic and traditional fashion.

Ingredients:
  • 3 tablespoons fresh (or pure bottled) lemon juice
  • 4 garlic cloves, crushed and minced
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons chili powder
  • 1 whole chicken, quartered
  • 1/2 cup red palm oil
  • 3 onions, chopped
  • 1 red or orange habanero pepper, left whole
  • 3 tomatoes, quartered
  • 1 lb. butternut squash or 1 lb. pumpkin, cut into 1-1/2-inch cubes
  • 1 cup chicken broth
  • 1/2 lb. frozen okra, thawed, or canned okra, drained
Directions:
  1. Blend together the chili powder, salt, 2 of the minced garlic cloves, and lemon juice; rub the mixture thoroughly all over the chicken and let it marinate for at least 1 hour, and as long as overnight.
  2. In a Dutch oven, heat the oil over medium heat, and brown the chicken equally on all sides.
  3. Next add in the remaining garlic, onion, tomatoes, and chili pepper and tomatoes. Bring to a boil. Reduce the heat, cover, and let simmer until the chicken is nice and tender – this usually takes about one hour.
  4. Lastly, add in the chicken broth, squash, and okra. Let the entire dish cook about another 15 minutes, or until the vegetables are tender.
  5. Traditionally served with boiled yucca cassava root or over rice.

Next up, another classic authentic Angolan food recipe, a yummy sweet rice dish.

First time I tried this I was in an African restaurant that served Angolan cuisine, and I just had to ask the chef if he would be so kind as to please give me the recipe. Tasted so good, the very next day I went out and got all the ingredients to prepare it for dinner.

Make this dish, chow down on it, and you will see why, I promise, yet another great example of …

Angolan Cuisine at its finest!

Arroz de Coco e Papaia

(Rice with Coconut and Papaya)

angolan rice

Ingredients:
Directions:
  1. In a large sauce pan or medium sized cooking pot, put all the rice, then add in the coconut milk and 60ml (2 oz.) of water, the salt, and cinnamon and bring to a rolling boil.
  2. Put a tight fitting lid on the pan or pot, turn the heat down until the liquid is at just a steady simmer, and cook for 20 minutes or so – check to see if the rice is tender, simmer longer if needed. If the rice is not done and the liquid has all cooked out, add just a little more water.
  3. Once the rice is fully done, fluff it with a fork, remove it from the heat and allow it to stand, still covered, for about 10 minutes.
  4. Take half of your diced papaya and mash the mash the cubes into a mush. Add the papaya mush into the rice, as well as the remaining papaya cubes, and fluff and stir all the ingredients together well.
  5. Lastly, put the pan or pot back on the burner, and reheat until nice and warm throughout, then serve.

Note: this rice goes very well with seafood, especially the sweeter ones, like shrimp

Most people who know of Feijoada—a tomato base stew of red and/or black beans, vegetables, beef and pork—consider it to be a classic Brazilian dish. However, historians note that the Portuguese are credited with being the first to create a dish called Feijoada, and, during their conquering and colonizing eras, they actually introduced Feijoada to Brazil. But they also brought it with them to West Africa, where it became very popular in Mozambique as well as in Angola.

The Feijoada made by Mozambicans is almost the same as the classic Brazilian version, but the Angolans made a style of Feijoada that is quite different, being that it uses lots of the rich and exotically flavored red palm oil, and uses chicken for meat, with white beans, and carrots and cabbage as the vegetables.

So if you want to sample a truly ethnically unique and original Feijoada to be found among traditional West African recipes, this example of fine Angolan cuisine is for you.

Angolan Feijoada

Angola_Muamba_de_Galinha_3

Ingredients:
  • 12 oz. (350g) dried white beans (could use cannelloni beans, white butter beans, etc.)
  • 5 oz. (150ml) red palm oil
  • 1-1/2 lb. (700g) chicken pieces
  • 14 oz. (400g) chorizo sausage, sliced into ¼” thick rounds
  • 4 garlic cloves, minced
  • 3 ripe tomatoes, de-seeded and rough chopped
  • 1 large onion, rough chopped
  • 3 carrots, peeled, halved lengthwise, and diced
  • 1 head of cabbage, shredded
  • 6 Thai Birds-Eye chilies, finely chopped (or 2 habaneros)
  • Salt and black pepper, to taste
  • 2 bay leaves
  • 1 bunch parsley, chopped
Directions:
  1. Soak the beans in water in a large bowl, overnight.
  2. The next day, drain the beans, transfer them to a large cooking pan and cover with water at least 2 inches above the level of the beans.
  3. Turn the heat on high, bring to a rolling boil, and cook for around 2 hours, or until the beans are tender—which the time will vary, depending on the type of beans you are using, as well as the age of the dried beans.
  4. In large and deep sauce pan, heat some of the palm oil, and fry the chicken on medium high heat until they are a nice golden brown color all over, then remove them from the pan and set aside.
  5. Now add into the pan the chili, garlic, and onion, and fry until soft and the onions are fully translucent—about 6 minutes.
  6. Next add the sausage to the pan, and also return the chicken. Fry for about two more minutes, and then add a little water … you want to meat to continue to cook without burning.
  7. Once the beans are well cooked, and the cabbage, carrots, tomatoes, and bay leaves into the bean pot. This will reduce the heat of the mixture, so bring the mixture back to a boil, and then reduce to a simmer. Cook for an additional 30 minutes or so, until the vegetables are good and tender.
  8. Almost done. You now stir-in the meats, add in the rest of the palm oil, and add the parsley. Do a taste test, and adjust the seasonings as necessary, and then cook for another half an hour.
  9. Serve hot, with freshly cooked rice.

Variations of the peanut soup, or stew (often called Groundnut Stew), can be found in almost every country in Western Africa, including the more southerly located nation of Angola.

The Angolan cuisine style of preparing this dish is easily one of the most authentic Southwest African recipes, as it is rendered with their own very unique blend of spices and ingredients – quite a bit more complex than any other African groundnut stew recipe.

Not to say it’s difficult to prepare, it is not. The unique complexity is in terms of the special spices and larger number of ingredients. So relax, and enjoy preparing and indulging in this, one of the most wonderful West African food dishes.

Angolan Peanut Stew

WA Peanut Stew

Ingredients:

(makes 4 servings)

Note: For a vegetarian version of this stew, simply take out the chicken breasts, and use vegetable broth (or water) instead of the chicken or beef broth. It is still a delicious stew without the meat. You can also use any combination of veggies you want, and if not using a meat, use more veggies. Some firm mushrooms would be really good, too.

Directions:
  1. Using a medium sized saucepan, put the oil in and bring the heat up to medium high.
  2. Add in the garlic, ginger and onions, and cook until the onion becomes fragrant and translucent. Then toss in the chili pepper, and cook for 2 to 3 more minutes.
  3. Next into the pan is the chicken, cloves, berbere and turmeric. Grind some salt and pepper over the chicken, to taste, and stir the mixture together well.
  4. Cook over medium heat until the chicken is well done, no red or pink juices coming out.
  5. Now add into the pan the grated carrots, tomatoes, and/or any other vegetables you may want to use. Grind into the mixture some more salt and pepper, to taste. Since the veggies are chopped, they will cook fast, probably in about 5 minutes, with you stirring now and then.
  6. Next, pour in the broth or water to the saucepan and bring the heat to a boil. Add in the peanut butter, reduce heat to medium-low, and stir well for 7 to 10 minutes, or until the peanut butter is completely dissolved.
  7. You’re almost done. Now you add in the sugar and lemon or lime juice. Do a taste test, and adjust salt and pepper levels, or any other spices, as necessary. Simmer for 8 to 10 minutes more.
  8. Serve hot. Toasted bread makes a good accompaniment.

Now you are in for a real, sweet, and exotic treat …

Ice Cream!

But not just any ice cream, no … Angolan cuisine style ice cream, flavored with the fruit so well known and beloved by Northern Africans, but scarcely heard of around the rest of the world: the sweet and tangy, almost pear-like tasting fruit of the Baobab Tree.boabab tree

hanging baobabsThis amazing fruit is just now becoming known in other parts of the world, where nutritionists are starting to acknowledge Baobab as the best superfruit, certainly the most nutritious superfruit on the planet.

For more information on the Baobab tree and its fruits and their many uses and health benefits, there is a post on the home page. But for us here and now? Let’s whip up some …

Baobab Ice Cream

(pronouced, “bay-oh-bab”)

Exif_JPEG_PICTURE

Ingredients:
Directions:
  1. In a large cooking pot, combine the cream and milk.
  2. Using a sharp knife, slice open the vanilla bean lengthwise, and scoop the seeds out, adding them into the mixture. Bring mixture to a rolling boil, then take the pot off the burner and allow to rest.
  3. In large mixing bowl, beat together the egg yolks and sugar until the mixture is fluffy.
  4. Stirring constantly, pour the hot milk mixture into the bowl with the sugar and egg mixture.
  5. Now pour the entire mixture back into the cooking pot, place the pot back on the burner, and heat to 185 F (85 C). IMPORTANT! Do not boil the mixture at this stage—your ice cream will turn out too “eggy”.
  6. Once the mixture is properly heated, add in the baobab fruit powder and stir well, until completely dissolved.
  7. Now pour the mixture into another, clean bowl, and cool it down. A good way to expedite this step is to place the mixture-containing bowl inside another, larger bowl, and surround the inside bowl with cold water and ice.
  8. Ideally, you have an ice cream maker appliance. If so, you are now ready to pour the mixture into it and simply follow the manufacturer’s instructions. If you don’t have an ice cream maker, and wish to purchase one, you can do so in our online store. Go to THIS PAGE to find it. Or, you can follow the rest of the steps as follows.
  9. Once the mixture is well cooled, pour it into a container suitable for freezing, and place it in the freezer.
  10. Check on the mixture after 20 minutes or so, to see if it is starting to ‘set up’. As soon as the setting up process starts, take it out of the freezer and either stir vigorously by hand, or beat with an electric mixer if you have one. This is important, so that the mixture doesn’t crystallize. Put it back in the freezer for another 5 to 6 minutes, then take it out and stir/beat it some more. Keep repeating this process until the mixture has solidified to the point where it will hold a ball shape when spooned or scooped out.

Here is a tasty Angolan cuisine seafood recipe that is traditionally served either as an entree with other dishes in a full meal, or as an appetizer by itself.

Camaro Grelhado

(Grilled prawns)

Camaro Grelhado

Ingredients:
Directions:
  1. Clean the prawns with fresh water, pat dry and place them in a bowl.
  2. Mash the salt, pepper, and garlic into one seasoning with a mortar and pestle, or you could use a rolling pin to mash, then mix together manually
  3. Toss the prawns with the seasoning mixture thoroughly coating each prawn equally.
  4. Now Squeeze the lemon on top of the seasoned prawns, and stir the juice well throughout all of them.
  5. Allow the seasoned and juiced prawns to marinate for 30 minutes.
  6. Grill the prawns for about 3 minutes on each side, until golden brown.

Next up, help yourself to a main entree in a full, authentic Angolan cuisine dinner meal

Calulu de Pixe

(Fish in palm oil)

Calulu de pixe (Fish in palm oil)

Ingredients:
 Directions:
  1. Place the cod fish fillets in a bowl and season with the salt, garlic, and lemon juice. Set aside to marinate for 30 minutes.
  2. In a large cooking pot, place alternating layers of fish, onion, tomatoes, spinach and okra, then add in the palm oil.
  3. Bring the dish up to a simmer and cook for 5 minutes, then pour in just enough water to barely cover the top layer, bring the dish back up to a simmer, and cook for about 30 minutes—until all ingredients are well tenderized.
  4. Serve with funje (Angolan cassava flour porridge—recipe to follow), boiled okra, plantain, and spinach, for a well-rounded, traditional Angolan cuisine main meal of the day ethnic experience.

All West African countries have their own special staples that go with the meal. Fufu, Kenkey, Banku, etc., that are considered indespensible to a real meal.

In Angola, that staple is called “Funje” – a porridge-like substance, made from cassava flour. You will surely want to prepare and have some to go along with many of your Angolan dishes and meals. Angolans serve it like many Americans do mashed potatoes. See it pictured below, the white mound in the center of the dish.

Funje

(Angolan Cassava Flour Porridge)

Calulu de pixe (Fish in palm oil)

Ingredients:
Directions—Traditional:
  1. To prepare Funje the traditional Angolan way, you will need a very deep saucepan or large cooking pot, and a Funje Stick (also called a Fufu Stick)—a very long-handled and stout wooden spoon that has an elongated, flattened blade that resembles an oar. These cooking sticks are called different names in different African countries, but almost every Western African household has one or more of these
  2. The perfect proportions for making good funje is a ratio of 2 to 1, water to cassava flour.
  3. Bring the water to a rolling boil and, as soon as it’s boiling, remove from the burner and place it on the floor.
  4. Wrap the pot in a towel to protect yourself and, sitting on the floor, hold the pot steady with your legs or feet.
  5. Add in all the cassava flour at once, and beat the mix vigorously and continuously with your Funje Stick. It is important you do not let up even a little while stirring and beating, or you will not wind up with the smooth porridge texture that Funje needs to be—you will have “kernel”-like lumps, and that is considered not very good Funje.
Directions—Modern:
  1. Preheat your oven to 350F (180C).
  2. Again using the same 2 to 1 ratio, bring the water to a rolling boil in a casserole dish that has a lid.
  3. While the water is heating up, put the cassava flour into a mixing bowl with just enough cold water to saturate the flour well and, using an electric hand mixer, beat the flour until the texture is smooth, thick and creamy.
  4. Now add the creamed cassava flour into the boiling water, whisking to combine.
  5. Continue whisking until the mixture is well blended and smooth, then cover the dish with its lid and place in the oven to bake for about 45 minutes, or until the mixture has thickened enough to have a nice, doughy texture.

 

The modern way will not, of course, give you the traditional Angolan cooking experience, but you will still wind up with perfectly smooth and oh-so-tasty funje, which can be used as an authentic and traditional side dish with Angolan stews, greens, fish and meat dishes.

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