A FOOD TRADITION

Kongo cuisine

Kongo cuisine in northern Angola is part of a wider Kongo cultural zone extending into the two Congos. Its foundations include cassava, plantain, maize, beans, peanuts, palm oil, freshwater and marine fish, and leafy vegetables. Cassava is often processed into fermented or dried meal and cooked into dense accompaniments, while greens and fish are pounded, stewed or smoked. Commonly associated preparations include chikwangue or kwanga with fish or meat, saka-saka made from cassava leaves, and moambe-style palm-nut stews. Local versions vary by river, forest and coastal setting, and the label should describe a shared cultural cuisine rather than claim that Angola is its sole origin.

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