![]() | ![]() |
You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
Angola, officially: República de Angola; Repubilika ya Ngola; Republic of Angola A former Portuguese colony, it has considerable natural resources, among which oil and diamonds are the most significant. The capital and largest city is Lwanda and independence from Portugal was gained on November 11, 1975. Angola was ruled by Portugal and both countries share cultural aspects: language (Portuguese) and main religion (Roman Catholic Christianity). But since most Angolans are blacks, the Angolan culture is mostly native Bantu which was mixed with Portuguese culture. The Portugese colonized Angola for almost four centuries and their influence on Angloa's cuisine has been subtle but pervasive. The Portuguese brought the European sense of flavouring with spices and techniques of roasting and marinating to the traditional Angolan foods. These influences blended with the local cuisine and produced interesting new recipes. Sea food is a common part of the diet as are cassava, yams and sweet potatoes. The cuisine of Angola can be called a ‘rainbow cuisine’ because it has integrated influences from India, Malaya and Europe. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
The alphabetical list of recipes from Angola follows (limited to 100 recipes per page). There are 26 recipes in total:
| Angolan Feijoada Origin: Angola | Chicken with Okra Origin: Angola | Kizaka Peantu Stew (Kizaka Peanut Stew) Origin: Angola |
| Angolan Vegetable Soup Origin: Angola | Cocada Amarela (Yellow Coconut Pudding) Origin: Angola | Kizaka with Palm Oil Origin: Angola |
| Arroz de Coco e Papaia (Rice with Coconut and Papaya) Origin: Angola | Coconut Dessert Sauté Origin: Angola | Lemon Salad Origin: Angola |
| Arroz Integral com Mantiega de Amendoim e Bananas Origin: Angola | Corn and Rice Bread Origin: Angola | Mandioca Fritata (Fried Cassava) Origin: Angola |
| Arroz Verde (Green Rice) Origin: Angola | Cosa-Cosa Camaro (Hot-Hot Prawns) Origin: Angola | Muamba de Galinha (Angolan Chicken Muamba) Origin: Angola |
| Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola | Dried Meat Calulu Origin: Angola | Mufete de Causo (Grilled Tilapia with Onion and Chilli Sauce) Origin: Angola |
| Camaro Grelhado com Mohlo Cru (Grilled Prawns with Raw Sauce) Origin: Angola | Fish Calulu Origin: Angola | Palm Oil Beans Origin: Angola |
| Chicken Cafréal Origin: Angola | Frango Grelhado Piri Piri (Grilled Chicken with Chillies) Origin: Angola | Papaya with Port Wine Origin: Angola |
| Chicken Muamba Origin: Angola | Funje (Cassava Flour Porridge) Origin: Angola |
Couldn't find what you were looking for? Search the web:
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
|
|
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.