Angolan cuisine

Angolan cuisine is the cuisine of Angola, a country which is situated in south-central Africa. Since Angola was a Portuguese colony for centuries, Portuguese cuisine has influenced Angolan cuisine, with many foods being imported from Portugal.

Funge  and pirão  are very common dishes, and in poorer households often consumed at every meal. The dish can be eaten with fish, pork, chicken, and beans. Funge de bombo is 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 corn flour and is more common in the south. Fubá  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 ,( a spicy condiment).

Fish calulu, a typical dish from Angola and São Tomé e Príncipe

Moamba de galinha 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 of Angola .A variant dish of moamba de galinha, muamba de ginguba, uses ginguba (peanut sauce) instead of palm paste.

 

 

 

Muamba de galinha is another well-known dish in Angola.