Beer In Angola

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 every meal. The dish is often eaten with fish, pork, chicken, or beans. ''funge de bombo'' (), more common in northern Angola, is a paste or porridge of cassava (also called manioc or yuca), made from cassava flour. It is gelatinous in consistency and gray in color. ''Pirão'', yellow in color and similar to polenta, is made from cornflour and is more common in the south. ''Fuba'' () is the term for the flour that is used to make either ''funge'' and ''pirão'', also used to make '' angu'', the Brazilian polenta. Both foods are described as bland but filling and are often eaten with sauces and juices or with '' gindungo'' (see below), a spicy condiment.Mike Stead and Sean Rorison. ''Angola'' (2010). Bradt Travel Guides, pp. 81-83.

''Moamba de galinha'' (or ''chicken moamba'', ) is chicken with palm paste, okra, garlic and palm oil hash or red palm oil sauce, often served with rice and ''funge''. Both ''funge'' and ''moamba de galinha'' have been considered the national dish. A variant dish of ''moamba de galinha'', ''moamba de ginguba'', uses ''ginguba'' (, peanut sauce) instead of palm paste.

List of dishes

Other dishes common in Angolan cuisine include:

*''Arroz'' ( rice) dishes, including ''arroz da Ilha'' (rice with chicken or fish), ''arroz de garoupa da Ilha'' (, (rice with grouper), and '' arroz de marisco'' (, white rice with seafood, typically prawns, squid, white fish, or lobster).
*''Cabidela'' (), 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.
*''Calulu'' (), dried fish with vegetables, often onions, tomatoes, okra, sweet potatoes, garlic, palm oil, and ''gimboa'' leaves (similar to spinach); often served with rice, ''funge'', palm oil beans, and '' farofa''.
*'' Caruru'' (), a shrimp and okra stew, of Brazilian origin.
*'' Catatos'' (), caterpillar fried with garlic, served with rice; a specialty in Uíge
*''Chikuanga'' (), a bread made from manioc flour, served in a wrap of banana leaves; a specialty of northeast Angola.
*''Cocada amarela'' ( or ), yellow coconut pudding made with sugar, grated coconut, egg yolks, and ground cinnamon, a dessert in both Mozambique and Angola. It is very different from what is known as ''cocada'' in Brazil.
*''Doce de ginguba'' (), peanut candy.
*''Farofa'' (), rice and beans with toasted manioc flour on top; a dish of Brazilian origin common in Angola.
*'' Feijão de óleo de palma'' () or ''dendem'', beans, onion, and garlic cooked in palm oil; often served with fish, banana and ''farofa''.
*'' Frango (grelhado) piri-piri'' (), native to Angola and Mozambique, also a former Portuguese colony; a grilled chicken in a very hot marinade of piri piri hot pepper and sometime also minced chili peppers, salt, and lemon or lime juice.
*''Gafanhotos de palmeira'' (), toasted grasshopper from a palm tree, a Cuanza Norte specialty; often served with ''funge''.
*''Gindungo'' (), a spicy condiment made of chili pepper, garlic, onion, and sometimes brandy; thought by some Angolans to be an aphrodisiac
*''Jinguinga'' (), goat tripe and blood, a specialty of Malanje, often served with rice and ''funge''.
*''Kifula'', game meat served with boiled and toasted palm tree grasshoppers, a specialty of Cuanza Norte, served with ''funge''.
*Kissuto rombo (), roasted goat with garlic and lemon juice, served with rice and chips.
*''Kitaba'' or ''quitaba'' (), a crunchy peanut paste seasoned with chilli pepper.
*''Kitetas'' (), clams, often cooked in a white wine sauce and served with bread.
*''Kizaka'' (), the leaves of the manioc plant, similar to spinach and often prepared with ''ginguba'' (peanut) and finely chopping and seasoned ''Kizaka com peixe'' is ''kizaka'' with fish, onion, and tomato, served with rice and ''funge''.
*''Leite azedo com pirão de milho'' (), a Huíla specialty, sour milk with maize porridge.
*''Mafuma'' (), frog meat, a Cunene specialty.
*''Mariscos cozidos com gindungo'' (), lobsters, prawns, and clams cooked in seawater, served with rice and hot sauce
*'' Mousse de maracujá'' (), a mousse of passionfruit native to Brazil but popular in Angola.
*'' Mufete de kacusso'' (or ''cacusso'', ()), grilled fish, often river tilapia, in a rich sauce of onion, vinegar, and spices, variously served with palm oil beans and cooked manioc, rice, sweet potato, or ''farofa''.
*''Mukua'' (), dried fruit of the baobab tree, often made into ice cream.
*'' Molho cru'' (), sauce or paste served with seafood and fish, made of garlic cloves, scallions (spring onions), parsley, cumin