MODULE 3.

1.2 AFRICA

A. ANGOLA

As a Portuguese colony for centuries, Angolan cuisine bears Portuguese influences. For instance,
the Angolans’ use of certain spices and methods of cooking were greatly influenced by Portugal. Still,
other European and Asian cuisines have also left a mark in Angola’s culinary culture. Yet regional and
traditional foods are very apparent in Angola. The Buchiman tribes, for one, have not changed their
cuisine for 1,000 years. Other ethnic groups also have their own traditional dishes.

Generally, Angolan cuisine is remarkably tasty and aromatic.

The usual ingredients include fish, chicken, cassava, beans, okra,
and other types of vegetables. To say the least, Angolan cuisine
is nourishing as well as appetizing.

Funje

Funje, which is also spelled as funge, is a staple food in

Angola. Made from cassava flour, it’s usually served
with chicken, fish, beans, or greens. This cassava porridge has a thick consistency and a smooth texture,
achieved by mixing the cassava flour with water and beating the mixture vigorously with a funje stick – a
very laborious process.

Caruru

Caruru is an okra-and-shrimp dish that can trace its origin

to Brazil. Apart from okra and shrimp, caruru requires
manioc meal, onion, garlic, and oil. The dish is made by
first boiling okra. Then the fish stock and manioc meal are
boiled together. Shrimp is sautéed with garlic and onion,
and then mixed with manioc and fish stock, and finally
with okra. A variation of caruru uses peanuts to make the
dish delightfully crunchy.

Fried insects
Like in some African countries, insects are a delicacy in Angola. Catatos and gafanhotos de palmeria are
especially common in the country. Catatos is fried caterpillar usually eaten with rice. The caterpillar is
cooked in garlic and tastes like prawn. Gafanhotos de palmeria is toasted
grasshopper and is eaten with funje. Although they may not look
edible at first sight, and especially when the insects are alive, the
dishes will prove to be exotic Angolan meals and good sources of
protein.

Piri piri chicken

Piri piri chicken is originally from

Angola and Mozambique, and
was adapted as a Portugal dish. The dish is basically made by
marinating chicken in chili pepper and grilling it afterward. Chili
pepper is called piri piri inAngola. Marinade recipes vary, but aside
from pepper, recipes typically call for oil, paprika, cilantro,
and parsley. Some recipes also use lemon
or lime juice, vinegar, or wine.

Palm wine

Palm wine, together with maize beer, is a popular alcoholic beverage in

Angola. Made from palm tree extract, the wine has a very strong flavor,
which is achieved through fermentation. Palm wine goes best with a
traditional dish. And on special occasions, Angolans prefer it to branded
beer, since it’s significantly cheaper.

The Best of Angolan Food

By Claudia Bastos

One of the things we like the most about traveling and living in different countries is trying new
foods, new tastes. In Angola, and in the Angolan cuisine, we discovered a whole new world of different
flavors, textures, and ingredients we had never tried before, like Funge, Okra, Kizaca, Muamba, Mukua…

We are not experts, only foodies, but we are some experience with different cuisines around the
world, like Portuguese, Bulgarian, or Thai. In this article, we share some of our favorite Angolan dishes
and ingredients.

Overall Angolan food is a mix of African Food and Portuguese food, because of the huge
historical context of the between the countries. In the last years, Angolan gastronomy has been influenced
by Brazilian food, which curiously has been originally strongly influenced by African food.

Food Customs at Ceremonial Occasions

 Many traditional ceremonies and celebrations have disappeared or are held infrequently. If
circumstances allow, at a party or ceremony, grilled chicken, soft drinks, and bottled beer are served and
consumed in liberal amounts. As these items are costly, most people can only afford local beverages such
as maize beer and palm wine.

Ingredients of Angola Food

The main staple ingredients of Angolan food include flour, beans and rice, fish (and seafood), pork and
chicken, and several vegetables such as sweet potato, plantains, tomatoes, onions, and okra. However, the
most important is obviously Cassava.

1. Cassava

Cassava is a very important plant in Angola, especially in the North. It

is the largest source of carbohydrates in Angola. Angola is the 3rd
largest producer of cassava in Africa and is also the biggest consumer.
The roots are dried to make bombó and whipped to make fuba (flour).

1. Kizaca

The leaves of cassava are called kizaca and are used in a few dishes,
usually boiled.

2. Dendém

Dendém is the fruit of the palm tree and it is used a lot in Angolan
cuisine, especially as palm oil. Beans with palm oil are one of our
favorite side dishes in Angola.

Angolan Street Food

1. Ginguba torrada (roasted peanuts)

Angolan cuisine uses a lot of ginguba (peanut) in main dishes

and in desserts, but it’s wonderful just like a snack with a cold
drink. Especially roasted!

You can roast at home, in the oven, or buy in the street where
vendors roast ginguba in coal right in front of you.
Finally, many Angolan Restaurants serve Ginguba Torrada as an appetizer.

Ginguba torrada is absolutely delicious, and one of the things you have to eat in Angola.
 2. Paracuca

Paracuca is ginguba with sugar, sometimes with variation,

cinnamon, vanilla or jindungo (hot spice). You can find women
selling it in the streets in a small plastic bag.

Paracuca can easily be done at home: 2 cups of ginguba 1 cup of

sugar and a tea-cup of water. Mix all the ingredients in a pan and stir
until water evaporates. In the end, you can join
cinnamon or spice. Let cool down and separate the peanuts so they don’t glue to each other.

3. Picolé

Picolé is an ice cream that boys sell in the street in a trolley car in the street, especially when it’s hot and
in between the crazy traffic.

4. Banana Assada (toasted banana/ roasted plantain)

In Angola, there is a vast variety of bananas, plantain, red bananas,

and apple bananas. Plantain is used in many dishes, and as a side dish
replacing potatoes or rice. When ripe it is sweet and delicious.
Roasted or fried banana with honey is delicious desserts.

5. Bombó Assado (grilled cassava)

Bombó is the root of the cassava, dried and fermented. It’s used to
make funge (typical Angola plate made with cassava flour). It can be
toasted or fried and sold as a snack but more frequently is used as a
side dish.

Main Dishes of the Angolan cuisine

1. Mufete of fish

One of the most typical foods of Angola and our favorite dish in Angolan
Cuisine, is the mufete, The dish is a combination of grilled fish, beans
with palm oil, boiled plantains, boiled sweet potato, cassava flour and the
mufete sauce (a sauce with chopped onion, tomato, bell pepper, lemon,
and olive oil). It is a mouthful of flavor and a must-try for everyone going
to Angola!

2. Muamba de Galinha de Angola or Galinha Rija

(Moambe chicken)

Slow-cooked chicken with okra, squash, dendém paste. It’s cooked for
one hour and is served with funge. This stew-like dish links very well
with funge. The strong Moamba sauce gives flavor
to the very mild Cassava funge. This dish is also well known in Gabon and Congo, where it is considered
the national dish.

3. Funge – Cassava flour porridge

This is the base of the Angolan diet and it’s eaten almost every day by Angolans. Funge is made of fuba
(flour) of cassava or corn. The north of Angola uses more fuba of cassava and the south uses fuba of corn.
The texture of funge is very sticky and doesn’t have much of a flavor, so it’s best eaten with the sauce.

4. Calulu de peixe (fish calulu)

Fish Calulu is a typical Angolan and São Tomé and Principe

dish. It’s cooked with dried and fresh fish, okra, tomato, sweet
potato leaves, and palm oil. It is served with funge and beans in
palm oil.

5. Lagosta
(lobster)

This is not as much as typical Angolan dish, but there is so

much lobster and it is so good in Angola that we decided to
include them in the list of things to eat in Angola. Grilled or
just boiled, it is so good!

Desserts of Angola Cuisine

1. Passion fruit Mousse

We know it is not that traditional (or at least unique to unique to Angola),

and they are a lot of other places that have good passion fruit mousse! But
this dessert is served everywhere in Angola and it tastes very good.

2. Mukua Mousse

Mukua is the fruit of the Baobab tree mas it is a fruit with a hard shell like
a coconut. Inside there are seeds, which are coated with whitish powder. This powder is the fruit pulp
which is used to produce the juice, ice-cream, and mousse.

You can easily do mukua juice at home. We only have to join the dried mukua with water, add sugar, and
let it rest for hours, then filter. It’s very refreshing.

3. Fruits

One of the best things to eat in Angola is Fruit. Angolan fruit is amazing, particularly the tropical ones.
Bananas, pineapples, and mangos, in particular, are unbelievably tasty, juicy and sweet. Tip: buy fruits in
the street, they are usually better and you are probably helping someone who needs it.
 B. Botswana

What makes travelling to another country a life-changing experience, is learning about another
culture. One of the best ways to do this is through learning about and trying the traditional cuisine. Many
of the dishes in African countries are based on meat and maize and Botswana is no different. There is a
wide variety of foods available, from Italian to Chinese and more, and many of the local people eat these
but most will admit to cooking traditional food most of the time.

In Botswana, the main meal of the day is eaten at lunch and left-overs or bread and tea are often eaten at
dinner. The more upmarket cuisine at lodges caters for the tourists although they do offer traditional
dishes for those brave enough to try them.
Many self-drive safari accommodations are self- catering
so tourists also have the option of cooking what they are
comfortable with.

Botswana’s national dish is called Seswaa and is a

heavily salted meat stew, normally served over thick
polenta or pap. The stew is made by boiling the meat with
onion and pepper only, adding anything else is considered a
sin. The meat cooks for about two hours and is then
shredded and pounded with salt to add
flavor. It is served on top of maize meal and is also normally eaten with a leafy green vegetable called
Morogo.

Botswana is a country where most of the population earns below the average income bracket and so meat
is considered something of a luxury. Goat meat is commonly eaten in Botswana, second only to beef, and
is often used for a stew. Chicken is also a popular meat and most households will raise their own
chickens.

For breakfast, maize or sorghum porridge is popular. This is known locally as Bogobe. It is made by
pouring sorghum or maize meal slowly into boiling water and allowing it to cook until it becomes a soft
paste. Bogobe can be eaten for breakfast with milk and sugar or it can be served with meat and vegetables
for lunch or dinner.

Barbeques, known as a braai, are also quite common and the people will often have one to celebrate a
special occasion. The Afrikaans community from neighboring South Africa also introduced dishes such as
vetkoek, a ball of deep-fried dough that is a bit like an un-sweetened doughnut. The vetkoek is cut in
half and filled with curried mince. Pulse dishes are also popular as many kinds of beans and peas are
easily grown in the country, such as cow peas and ditloo – a type of African legume.

Offal dishes such as oxtail are very popular in Botswana. Oxtail used to be served only during special
occasions but as the population has grown wealthier, it has become a regular meal. Rice dishes are
becoming more and more common but they are mainly associated with the European cultures in
Botswana.
The people of Botswana normally eat simple dishes that are packed with flavor. Experience the culture
firsthand by trying some of the native food prepared by locals. You might enjoy it so much that before
long, you’ll even be daring enough to eat a Mopane worm or two!

Botswana Cuisine

Botswana Cuisine, while sharing plenty of culinary

aspects found in other South African cuisines, is still quite
unique. Botswana cuisine is often referred to as ‘Setswana
food,’ named after the predominant language spoken in
Botswana.

Seswaa (Photo Attributed to Author: Kalanga)

A heavily salted mashed-up meat dish, called

Seswaa, is the national dish of Botswana, and is a perfect example of unique Botswana Cuisine.
Seswaa is a simple meat stew served over thick polenta or “pap”. The meat is boiled with onions and
peppers, until falling-apart tender. That’s all there is to it. To add anything more is frowned upon as an
invasive violation of customs and tradition.

In the Botswana open-air marketplaces you will find a large variety of foods. Some foods are imported
from neighboring countries, but many are grown locally, utilizing irrigation techniques. Botswanans raise
their own livestock, including a great quantity of high-quality beef, as well as lamb, mutton, chicken and
other meats in good supply. Beef is by far the most popular of meats, with goat meat being the closest
second favorite. Also integral to Botswana cuisine are the abundant River Fish.

The main agricultural crops in Botswana are maize and sorghum. Quite a few different kinds of beans
and legumes are grown, including ditloo, letlhodi, cow
peas, and “groundnuts” (what most Africans call Peanuts). Grains,
such as wheat, rice, and other kinds of cereals, are not grown locally,
but are imported.

Botswana farmers raise lots of vegetables, including: onions,

potatoes, sweet potatoes, tomatoes, spinach, carrots, cabbage and
lettuce. Adding to all those, are some wild vegetables that are
gathered when in season, as well as dried fruit and vegetable leaves.
Dried bean leaves, for instance, are a very popular ingredient in
Setswana food.

Baobob Tree (Photo Attributed to Author: Quinn Norton)

A wide variety of fruits are available and plentiful (in

season) locally, including watermelons, which many believe to have
originally come from Botswana. Two other kinds of
melons, one called lerotse or lekatane, the other called marula, are also grown. Some Botswana
people live in the desert areas, where they rely on wild melons, which are an important food and water
source for them.

One of the world’s greatest super-fruits is Baobab, which grows on the ancient, majestic Baobab trees
indigenous to Botswana.

Since most of their fruits and vegetables are seasonal, they are often salted, or dried, for preservation.
Hence, Botswana Cuisine often calls for using lots of different ways of cooking preserved foods.

Food Culture and Flavors in Botswana

Food in Botswana tends to not have many seasonings. The most common meat ingredients are beef,
mutton, lamb, and chicken. Spinach, potatoes, carrots, and cabbage grow plentifully, as well as peanuts.

Watermelon originated in the country, and the Batswana eat and grow it often. Many types of melons are
popular sources of food and water for those living in the desert of Botswana.

Sorghum and maize form the basis for many of the meals in Botswana. Woodland worms (Mopane
Worms) are pulled from Mopane trees, fried, and eaten as a delicacy. They can be found sold by the bag
in markets.

C. KENYA

Cuisine

There is no singular dish that

represents all of Kenya's wide cuisine.
Different communities have their own
native foods. Staples are maize and
other cereals depending on the region,
including millet and sorghum eaten with
various meats and vegetables. The foods
that are universally eaten in Kenya are
ugali, sukuma wiki, and nyama
choma.
Kenya's coastal cuisine is unique and highly regarded throughout the country.

Among the Luhya residing in the western region of the country, ingokho (chicken) and ugali is a
favorite meal. Other than these, they also eat tsisaka, miroo, managu and other dishes. In the Rift Valley,
the Kalenjin have long made mursik, which they have with kimyet (ugali) and a vegetable relish called
isageek. Also among the Kikuyu of Central Kenya, many tubers, including ngwaci (sweet potatoes),
ndũma (taro root, known in Kenya as arrowroot), ikwa (yams), and mianga (cassava) are eaten, as well
as legumes like beans and a Kikuyu bean known as njahi. Among the Luo residing on the western region
around Lake Victoria, "kuon" (Ugali) and "rech"
fish is a favourite, as well as "gweno" (chicken), "Aliya" (sun dried meat), "Onyoso" (type of ant),
"Ng'wen" (termitoidae), "Dede" (grasshoppers), various birds and green vegetables "Alode" such as
"Osuga", "Akeyo", "Muto", "Dodo", "Dek", "Apoth" and "Bo", all consumed with Ugali.

As you travel around the country distinct differences are noted mainly based on what foods are
locally available around such areas. Grains are a staple food for groups that grow grains (e.g. Kikuyu,
Embu, Meru, Kisii, etc.). Other communities such as the Luo and the Coastal community have fish and
seafood for their staple food as available in such areas. In semi-arid areas like Turkana, foods made from
sorghum are more common staple foods. As you move towards the city – food eaten by working families
vary according to preference and ethnicity. Rice and stew is more common with working families, and
other dishes like chapati which is a staple that originated from India and is similar to the flatbread
(parantha), chicken stew, etc

Food and Drink in Kenya

Kenya is world-famous for its vast landscapes, vibrant culture and epic game drives. But what
about the food? With strong influences from India and the Middle East, Kenyan food is a unique blend
of ethnicities, cultures and traditions.

Most locals in Kenya are avid carnivores, with the meals centrepiece traditionally being a hefty
chunk of meat. The Kenyan cuisine is hearty, rich, heavy and filling - trust us when we say that you will
never leave a meal hungry!

Nyama Choma

The unofficial national dish of Kenya is

Nyama Choma. However, it is so quintessentially
Kenyan that you cannot visit Kenya and not try it -
unless of course, you are a vegetarian. Nyama Choma
is essentially barbequed meat, usually served with a
spicy tomato sauce and ugali. The most common meat
used is goat, but you can also find chicken and beef.

Nyama choma is grilled meat, which can be considered as an unofficial national dish – usually
goat or sheep - while kuku choma is grilled chicken. It is usually cooked over an open fire. It is usually
eaten with ugali and kachumbari, maharagwe (bean stew) and mchicha (shredded spinach).
Vegetarian food in Kenya

While Kenya isn't the ideal location for vegetarians, if

you do a little research you shouldn't have too much trouble.
Happycow.net is a great resource for seeking out veggie-
friendly restaurants. Most local restaurants serve a variety of
vegetarian sides and salads; however, whilst you may find
meals which contain no
meat, they are usually not prepared in a different area of the kitchen and often use the same stock with
meat dishes. Some of our favourite vegetarian foods in Kenya are matoke, biryani, pilau rice, irio,
mukimo, githeri and vegetable stew.

Drinks in Kenya

1. Chai ya tangawizi

Chai is Kenya’s most beloved drink. A warm, milky tea spiced with ginger and
sweetened with heaps of sugar!

2. Fruit Juice

Freshly squeezed juice is easily found on any market stall but particularly along the
coast. Lamu and passion fruit are very popular.

3. Dawa

Dawa is a popular Kenyan cocktail made by

mixing vodka, white rum, honey and lime juice, then
poured over ice and served with a sugar stick.

4. Lager

If you like your beer, Kenyan lager generally fairs pretty well. Some of the most popular
brands are - Tusker and White Cap.

What food should I try in Kenya?

1. Mahamri/Mandazi

A semisweet pastry usually served for breakfast alongside

a cup of warming chai. It resembles a samosa in looks but
tastes more like a semi-sweet, fried doughnut. This
traditional Kenyan breakfast will be served almost
everywhere, so keep your eyes peeled!

2. Sukuma Wiki

A delicious side that is served with almost every meal you order. It’s essentially braised or stewed
spinach and collard greens cooked with onions, tomatoes, stock, capsicum and a variety of other
spices.
 Sukuma wiki, a Swahili phrase which literally means "to push the week", is
a simple dish made with greens similar to kale or collards that can also be
made with cassava leaves, sweet potato leaves, or pumpkin leaves. Its
Swahili name comes from the fact that it is
typically eaten to "get through the week" or "stretch the week".

3. Ugali

Ugali is a common side dish to any

meal. Made by boiling grains unti it resembles thick porridge, then left
to cool and served in slabs. It’s stodgy, heavy and very satisfying after
a long day out in the wild.

4. Fresh Fruit

Fresh fruit is abundant in Kenya so it would be a shame not to

indulge after all of those heavy meals. You can find
mangoes, pineapples, pawpaws, passion fruit, bananas, custard apples and guavas.

5. Tilapia

Tilapia is the most common fish in Kenya, especially in the central

regions where it's found in freshwater lakes. It is traditionally fried or
grilled whole and served with the Kenya staples - ugali and sukuma
wiki. Delicious!

6. Wa Kupaka

Wa Kupaka, meaning “with a rich coconut curry stew”, is

essentially a delicious coconut fish curry. Common fish used
are udavi (shrimp) and kamba (prawns). You can also find them
made with chicken.

7. Pilau

Originally from India but beloved by almost every Kenyan, Pilau is a

common site to see. It usually consists of full-flavoured and well-
spiced rice, cooked in meat stock with chunks of chicken or fish.
 8. Mukimo

Mukimo is some of the most popular food in Kenya. This

traditional dish is made by combining peas, potatoes, onions
and corn and mashed together to create a big ball of stodge. It’s
often served at major events and parties.

9. Matoke
Matoke is a delicious dish
and a favourite amongst
locals and tourists alike. Essentially, Matoke is a plantain and banana
curry. The plantain is cooked, mashed and then served with a sloppy,
flavoursome sauce.