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
13–20 of 20
Kizaca
Kizaca is a traditional Angolan stew of cassava leaves simmered with peanut butter, palm oil, onion, and garlic.
Maboke
Maboke is a Central African-style fish preparation in which seasoned fish is wrapped in banana leaves and steamed with aromatic vegetables.
Makayabu com Feijão
Salted fish is cooked with beans, palm oil, onion, garlic, and salt in a hearty Angolan dish.
Moamba de Galinha
An Angolan chicken stew simmered with palm oil, aromatics, chili, and often tomato until richly flavored and tender.
Moamba de Ginguba
An Angolan peanut stew, commonly made with chicken and aromatics in a thick, savory peanut sauce.
Moamba de Peixe
An Angolan fish stew cooked in palm oil with a savory tomato, onion, garlic, and often okra sauce.
Mufete
A traditional Angolan meal of grilled fish served with red palm oil sauce and boiled cassava, sweet potato, beans, and plantain.
Quiabos com Óleo de Palma
Okra is cooked with palm oil, onion, garlic, and salt to make a savory Angolan vegetable dish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.