A FOOD TRADITION

Chokwe cuisine

Chokwe cuisine belongs to an eastern Angolan cultural area extending toward the Democratic Republic of the Congo and Zambia. Cassava, millet, maize, beans, groundnuts, mushrooms, wild greens, freshwater fish and locally available game shape the repertoire. Food is commonly dried for storage, pounded into meal, boiled into thick porridges, or cooked in stews over wood fires. Chikwanga or cassava meal with fish, cassava-leaf greens, and smoked or grilled river fish are representative preparations; fermented drinks made from grains or fruit may also accompany communal meals. Because Chokwe communities cross modern borders and share ingredients and techniques with Lunda-speaking neighbours, the category should remain culturally inclusive.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.