Angolan Cuisine

picture info	Angolan Cuisine Angolan cuisine has many dishes popular among nationals and foreigners. One of the most popular being ''funge'' (which is made from the cassava or corn flour), '' mufete'' (having grilled fish, plantain, sweet potato, cassava, and '' gari''). There is also '' calulu'', '' moamba de galinha'', ''moamba de ginguba'', '' kissaca'' and so many more delicious dishes. In addition, there is also the extremely popular '' mukua'' sorbet. Ingredients Staple ingredients include beans and rice, pork and chicken, various sauces, and vegetables such as tomatoes, onions. Spices such as garlic are also frequently seen.Adebayo Oyebade, ''Culture and Customs of Angola'' (2007). Greenwood, p. 109. ''Funge'', a type of porridge made with cassava is a staple dish. There are many influences from Portuguese cuisine like the use of olive oil. Piripiri is a local hot sauce. Dishes ''Funge'' (or ''funje'', ) and '' pirão'' () are very common dishes, and in poorer households often consumed at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Funge or (Angola) or (Congo - DCR and the Congo Republic) is a traditional African swallow made of cassava flour whisked into boiling water. It can also be made with sorghum, maize, or millet. It can be served with textured vegetable, fish, or meat stew, as well as other vegetable, meat, and fish dishes. ''Funge'' is a staple food in African cuisine. Some richer and more flavorful versions may be made with stock, like fish stock, instead of water. It is also known as (literally "food"). Funge is eaten with the fingers, and a small ball of it can be dipped into an accompanying stew, side dish or sauce. Funge is a traditional staple in Angolan cuisine. In the Lesser Antilles, a similar food is known as ''fungi'' or ''cou-cou''. In Ghana there are two variations, usually made with ground corn, though the variation known as ''banku'' is sometimes made from a mixture of grated cassava and corn. The corn is allowed to ferment before it is cooked. To make ''banku'' the fermented mixtur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Malagueta Pepper Malagueta pepper (), a variety of ''Capsicum frutescens'', is a type of chili pepper widely used in Brazil, the Caribbean, Portugal, Mozambique, Angola, and São Tomé and Príncipe. It apparently got its name from the unrelated melegueta pepper (a seed-derived spice) from West Africa, because of a similar level of piquancy (spiciness or hotness of flavor). It is a small, tapered chili that rates at about 5 cm (2 in) in length. It has a range of 60,000 to 100,000 Scoville units. Nomenclature Two sizes are seen in markets, which sometimes have different names: the smaller ones are called ' in Brazil, and as (a Swahili name) in Mozambique and in Portugal, though this name is now also used for a newer, derived African cultivar, the pepper), while the larger ones are called ' in both Brazil and Portugal. They are not different varieties, just peppers of different maturities from the same plant. It is also known in Angola by the names of ''jindungo'', ''ndongo'', ''n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Polenta Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of Northern Italian, Swiss and Balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the Central Italian one, e.g. Tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. Etymology covered any hulled and crushed grain, especially barley-meal, and is derived from the for 'fine flour,' which shares a root with , meaning 'dust.'''Oxford English Dictionary'' 3rd edition, 2006''s.v.''/ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	20141015 220212000 IOS 141 may refer to: * 141 (number), an integer * AD 141, a year of the Julian calendar * 141 BC __NOTOC__ Year 141 BC was a year of the pre-Julian Roman calendar. At the time it was known as the Year of the Consulship of Caepio and Pompeius (or, less frequently, year 613 '' Ab urbe condita''). The denomination 141 BC for this year has been ... , a year of the pre-Julian Roman calendar {{numberdis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Feijão Com óleo De Palma Feijao is derived from feijão, the Portuguese word for bean. It most commonly refers to: * ''Feijoa sellowiana ''Feijoa sellowiana'' is a species of flowering plant in the myrtle family, Myrtaceae. It is native to the highlands of southern Brazil, eastern Paraguay, Uruguay, northern Argentina, and Colombia. It is widely cultivated as an ornamental tree ...'', a fruit also known as guavasteen or pineapple guava * '' Phaseolus vulgaris'', the common bean {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Peri-peri ( , often hyphenated or as one word, and with variant spellings , ''piripiri'' or ) is a cultivar of ''Capsicum frutescens'' from the malagueta pepper. It was originally produced by Portuguese explorers in Portugal's former Southern African territories, particularly Mozambique and its border regions with South Africa, and then spread to other Portuguese domains. Etymology ''Pilipili'' in Swahili means "pepper". Other romanizations include in the Democratic Republic of the Congo and in Malawi, deriving from various pronunciations of the word in different parts of Bantu-speaking Africa. is also the spelling used as a loanword in some African Portuguese-language countries, especially in the Mozambican community. The spelling is common in English, for example in reference to African-style chili sauce, but in Portuguese it is nearly always spelled ''piri-piri''. The ''Oxford Dictionary of English'' records as a foreign word meaning "a very hot sauce made with red ", and g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Portuguese Cuisine The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]