A FOOD TRADITION
Angolan Cuisine
A Lusophone southern African cooking tradition centered on cassava and maize porridges, palm oil, peanuts, seafood, poultry, leafy greens, and regional spices.
Dishes linked to this cuisine
1–12 of 20
Cabidela de Galinha
Cabidela de Galinha is a traditional Angolan chicken stew thickened and seasoned with chicken blood, vinegar, onion, and garlic.
Caldeirada de Peixe
Caldeirada de Peixe is an Angolan fish stew layered with fish, potatoes, tomatoes, onions, and peppers and gently simmered in a seasoned broth.
Calulu de Carne
An Angolan meat stew simmered with dried beef, vegetables, onion, tomato, garlic, and red palm oil.
Calulu de Peixe
An Angolan fish stew combining fish with palm oil, vegetables, and leafy greens in a richly seasoned sauce.
Catatos
Catatos is a traditional Angolan dish of edible termites fried or sautéed with vegetable oil, onion, garlic, and salt.
Chikuanga
Chikuanga is a fermented cassava bread from Angola that is typically shaped, wrapped in banana leaves, and steamed until firm.
Cocada Angolana
Cocada Angolana is a traditional Angolan coconut sweet prepared from coconut and sugar, with some versions enriched with egg yolk.
Doce de Ginguba
Doce de Ginguba is an Angolan peanut sweet made by combining roasted peanuts with cooked sugar syrup until set.
Feijão de Óleo de Palma
A savory Angolan bean dish in which beans are simmered with red palm oil, onion, garlic, and seasoning.
Funge de Bombó
A thick Angolan cassava-flour porridge traditionally served hot as a staple accompaniment to savory dishes.
Funge de Milho
A thick Angolan maize-flour porridge cooked with water and served hot as a staple accompaniment.
Kitaba
Kitaba is a traditional Angolan savory peanut paste, typically made by grinding roasted peanuts with garlic, dried chile, and salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.