Angola Cuisine




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 , goat meat stew served with rice, a traditional dish for Angolan independence day, November 11.


Fish Stews including caldeirada de peixe, made with “whatever is available” and served with rice, and muzongue, 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.


Farofa rice and beans with toasted manioc flour on top; a dish of Brazilian origin common in Angola. What is referred to as farofa 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.


Made from manioc (cassava flour), Chikuanga is a typical northeastern Angolan specialty for bread lovers. It is served, wrapped in banana leaves, which imbue Chikuanga with a distinctive flavor.


A heavy dessert and pudding made with egg yolks, sugar, ground cinnamon, and grated coconuts, cocada amarela is a popular dessert in Angola. The name, which literally translates to “yellow coconut candy”, draws from the large quantities of egg yolks used, that give the dessert its yellow hue.