Angola food is heavily influenced by Portuguese, African, and Brazilian cuisine, due to Angola’s history as a former Portuguese colony and its location in Southern Africa.
Read on to learn more about some of the most popular Angola food. If you’ve tried any of them, be sure to leave a comment below.
Best Angola Food
Below you’ll find a list of the some of the best traditional food in Angola.
Muamba de Galinha
Muamba de Galinha is a popular Angolan dish that is also found in other African countries, particularly in the Congo and Angola. It is a flavourful and aromatic stew made with chicken, palm oil, okra, and spices.
The chicken is typically cut into pieces and marinated in a mixture of lemon juice, garlic, and salt before being browned in a pot. The okra is then added along with onions, tomatoes, and a variety of spices such as paprika, cumin, and ginger. The dish is then simmered until the chicken is tender and the flavors have melded together.
Muamba de Galinha is often served with funge, a starchy paste made from cassava or cornmeal. It is a filling and satisfying dish that is enjoyed by many in Angola and beyond.
Mufete
Mufete is a popular Angolan dish that is typically made with grilled fish or seafood, served with funge (a starchy paste made from cassava or cornmeal) and a variety of side dishes.
To make Mufete, fresh fish or seafood is typically marinated in a mixture of garlic, salt, and lemon juice, then grilled over an open flame until cooked through. The funge is usually served alongside the fish or seafood, along with sides such as vegetables, tomato and onion salad, and piri piri sauce (a spicy condiment made from chili peppers).
Mufete is a dish that is commonly eaten in Angola, especially along the coast, where fresh seafood is readily available. It is often served at special occasions, such as weddings and festivals, and is a popular dish to share with family and friends.
Calulu
Calulu is a traditional dish from Angola that is also popular in other African countries, such as the Democratic Republic of Congo and Congo Brazzaville. It is a stew that is typically made with dried fish or meat, vegetables such as kale or cabbage, and palm oil.
The dish starts with soaking the dried fish or meat in water to rehydrate it, then it is cooked with onions, garlic, and tomatoes in a pot with some water until tender.
Once the meat or fish is tender, chopped vegetables, such as kale or cabbage, are added along with palm oil, spices, and sometimes peanut butter to create a thick, flavorful stew. The dish is usually served with a side of funge, a starchy paste made from cassava or cornmeal.
Calulu is a hearty and nutritious dish that is commonly eaten in Angola as a comfort food, especially during the colder months of the year. It is also a popular dish to serve at family gatherings and special occasions.
Feijão de óleo de Palma
Feijão de óleo de Palma is a traditional Angolan dish made with beans and palm oil. The dish is similar to a bean stew or soup, and is typically made with black-eyed peas or kidney beans, along with onions, garlic, tomatoes, and a variety of spices.
To make Feijão de óleo de Palma, the beans are typically soaked overnight and then boiled until they are tender. In a separate pan, onions and garlic are sautéed in palm oil until they are fragrant and soft.
Tomatoes, spices, and sometimes meat or fish are then added to the pan, and the mixture is cooked until the flavours have melded together. The cooked beans are then added to the pan and simmered until everything is heated through.
Feijão de óleo de Palma is a flavourful and nutritious dish that is enjoyed throughout Angola. It is often served with rice, and is a staple of Angolan cuisine. The dish is also popular in other countries in West Africa, where it is known by different names and variations.
Cocada
Cocada is a traditional Angolan dessert made with coconut and sugar. It is a sweet and flavorful treat that is enjoyed throughout Angola and other countries in Africa and Latin America.
To make Cocada, shredded coconut is typically combined with sugar, water, and sometimes condensed milk in a pot and cooked over low heat until the mixture thickens and forms a sticky, sweet paste. The mixture is then spooned onto a baking sheet or other flat surface and allowed to cool and harden.
Cocada can be enjoyed as a snack or dessert, and is often served at special occasions and celebrations in Angola. It is a simple yet delicious treat that is easy to make and requires only a few ingredients. In some variations, Cocada may include additional ingredients such as nuts or dried fruit, and may be shaped into balls or other shapes for added presentation.
Quibebe
Quibebe is a traditional Angolan dish made with pumpkin or butternut squash. It is a hearty and nutritious stew that is typically served as a side dish or accompaniment to other main dishes.
To make Quibebe, diced pumpkin or butternut squash is typically sautéed in a pot with onions and garlic until the vegetables are soft and fragrant. Water or broth is then added to the pot along with spices such as cumin, coriander, and paprika. The mixture is simmered until the pumpkin or squash is tender and the flavours have melded together.
Quibebe is a versatile dish that can be enjoyed in many different ways. It can be served as a side dish with rice and beans, or as a topping for grilled meats or vegetables.
The dish is also sometimes thickened with cornmeal or other starches to make it more substantial, and may be garnished with fresh herbs or spices for added flavor and presentation. Quibebe is a comforting and satisfying dish that is enjoyed throughout Angola and other parts of the world.
