Elite life

Angola (Angolan Recipes)

World Cuisine Recipes

 
   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.
Chicken Muamba
Ingredients:

1 chicken
1 large onion
2 full cups of palm hash (product of the extraction of palm oil)
4 cloves of garlic
½ kg okra
Cooking Instructions:
Season the chicken with garlic, salt, black pepper, lemon or vinegar. Add the chopped onion, tomatoes and the palm hash. When the chicken is almost done, add the okra.When the okra is cooked, the muamba is ready to be served. Serve with palm oil beans, funge and rice.
Corne Funge
Ingredients:

Corn Flour
Cooking Instructions:
Boil water. Slowly add the corn flour. Mix well until you get a consistent paste. Add as much flour as necessary to obtain the consistency. Serve with any fish or meat sauce.
Dried Meat Calulu
Ingredients:
1 kg dried meat
1 large onion
3 medium large tomatoes
2 cloves of garlic
½ kg okra
Sweet potato leaves
Palm oil
Cooking Instructions:
Place the dried meat in water and cook with garlic. When it is cooked, add the tomatoes, onion, zucchini, sweet potato leaves and palm oil. Serve with manioc flour pudding (funge) and palm oil beans.
 

Fish Calulu
Servings: 8
Ingredients:
1 kg dried fish
1 kg fresh fish
1 large onion
3 medium large tomatoes
½ kg okra
1 kg sweet potato
Leaves or spinach
3 cloves of garlic
2 glasses of palm oil
2 zucchini
Cooking Instructions:
Leave the dried fish in hot water for a while but not too long so that some of the salt remains. Season the fresh fish with garlic, salt, vinegar or preferably lemon. In a sauce pan alternate layers of dried fish, fresh fish, sliced onion, sliced tomatoes, spinach or sweet potato leaves and sliced okra. Add the palm oil and simmer until everything is cooked. Serve with a manioc flour pudding (funge) and palm oil beans.

Farora
Ingredients:

Yam flour
Olive oil
Water
Salt
Cooking Instructions:
Mix yam flour with olive oil, water and salt. The grilled tilapia is served with the sauce and farofa, cooked manioc and palm oil beans.
Mufete of Kacusso (Tilapia)
Ingredients:
Tilapia, salt
Ingredients for sauce:
Onions
Pepper
Olive oil
Lemon
Vinegar
Salt
Cooking Instructions:
Season the fish with salt and oil. Grill in oven or over charcoal fire. Sauce Chop onion finely, add lemon juice, water, salt, pepper and oil.
Palm Oil Beans
Ingredients:

1 kg beans (approximately 2 lbs)
1 glass
Palm oil
Salt
Cooking Instructions:
Cook the beans until tender. Add the palm oil and salt. Simmer until the oil is cooked. Serve hot.
Cocada Amarela
Ingredients
:
1 cup sugar
3 cups water
2 whole cloves
1/2 a coconut
6 egg yolks
ground cinnamon
Cooking Instructions:
Open the coconut, cut it in easy to handle pieces and grate about half of it (about 2 cups worth). Combine the sugar, water and cloves in a small saucepan and bring to a boil, stirring constantly. Once it boils, stop stirring and allow to continue boiling until it reaches the temperature of 230 degrees on a candy thermometer. This may take quite a while. Reduce the heat to low. With a slotted spoon remove and discard the cloves. Add the grated coconut, a little bit at a time, and mix well. Continue to cook, stirring frequently, for about 10 minutes. The coconut should become translucent. Remove from heat. Beat the egg yolks until they thicken slightly, for about 1 minute. Stir in about 1/2 cup of the syrup and mix. Pour this mixture into the saucepan with the remaining syrup and stir together thoroughly. Cook over moderate heat for about 10 minutes, stiring frequently, until the udding thickens enough to pull away from the bottom and sides of the pan. Spoon the pudding into individual serving plates. Let cool, sprinkle with ground cinnamon and serve.

World Cuisine Recipes

 @Mail.ru