Angola

Brief History
• Angolan cuisine bears Portuguese
influences.
• Angolans’ use of certain spices and
methods of cooking were greatly influenced
by Portugal.
• European and Asian cuisines have also left
a mark in Angola’s culinary culture.
• The Buchiman tribes, for one, have not
changed their cuisine for 1,000 years.
• Angolan cuisine is remarkably tasty and
aromatic.
• The usual ingredients includes fish,
chicken, cassava, beans, okra, and
other types of vegetables.
FOOD CULTURE
• Angolans treasure the tradition of home-
cooked meals.
• Uncommon for the people of Angola to
eat out at restaurants or even to shop in
supermarkets as opposed to local
markets.
• However, restaurants and supermarkets
do exist.
 Funje
• also spelled as
funge, is a staple
food in Angola.
• Made from cassava
flour, it’s usually
served with chicken,
fish, beans, or
greens.
 Caruru
• 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.
 Fried insects

• Catatos and
gafanhotos de
palmeria.
 Piri piri chicken
• originally from
Angola and
Mozambique, and
was adapted as a
Portugal dish.
• Chili pepper is
called piri piri in
Angola.
 Palm wine
• Palm wine, together
with maize beer, is a
popular alcoholic
beverage in Angola
• Palm wine goes best
with a traditional
dish.
 The Best of Angolan Food
By Claudia Bastos
• trying new foods, new tastes.
• Funge, Okra, Kizaca, Muamba, Mukua…
• Angolan food is a mix of African Food and
Portuguese food.
• 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
• 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 Angolan Food
• main staple ingredients; flour, beans
and rice, fish (and seafood), pork and
chicken, and several vegetables such
as sweet potato, plantains, tomatoes,
onions, and okra.
• Cassava (most important)
 Cassava
• very important plant
and largest source of
carbohydrates in
Angola.
• Angola is the 3rd largest
producer of cassava in
Africa and is also the
biggest consumer.  
 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)
2. Paracuca
3. Picolé
4. Banana Assada (toasted banana/ roasted
plantain)
5. Bombó Assado (grilled cassava)
Main Dishes of the Angolan
cuisine
1. Mufete of fish
2. Muamba de Galinha de Angola
or Galinha Rija (Moambe chicken)
3.Funge (Cassava flour porridge)
4. Calulu de peixe (fish calulu)
5. Lagosta (lobster)
Desserts of Angola Cuisine
1. Passion fruit Mousse
2. Mukua Mousse
3. Fruits
KITCHEN ETIQUETTE
 Kitchen Etiquette
• Enjoy entertaining friends and family in
their homes.
• Food is often served from a communal
bowl.
• Use the serving spoons to scoop food
from the communal bowl on to your
individual bowl.
 Kitchen Etiquette

• Eldest person is the first to take food from

the communal plate.
• If offered the last serving of an item, offer
an initial refusal and expect your host to
then offer the item a second or third
time, in which case you may accept.
CULINARY PRACTICE
 Culinary Practices
• Cooking techniques in Angolan cuisine
often include combining fish and meat.
• Eggs and Chicken, as well as seafood
are preferred.
• Cooking is done in multiple ways such
as roasting, baking, boiling, mashing,
and spicing.
Herbs and Spices
• Onion, garlic, salt, culinary herbs such as
pepper, chilis, curry, parsley, rosemary,
and thyme.