Angolan Dried Fish Recipe: Calulu
Traditional Angolan food known as "calulu" is made with dried fish and various vegetables, most commonly okra and eggplant. It frequently uses palm oil during cooking, which gives it a distinctive flavor.
Angolan Starch Staple: Funje
Funje remained a constant fixture on the tables of Angola's varied populations as its history developed. The dish's versatility makes it the perfect match for a variety of sauces, enabling it to easily assimilate influences from Portuguese, Brazilian, and other international cuisines while still maintaining its Angolan character.
Angolan Chicken Stew: Moamba De Galinha
Like many Angolan recipes, Moamba de Galinha exhibits this blending of native and Portuguese culinary influences. Red palm oil, a common ingredient in West African cooking that gives food its characteristic colour and flavour, is the crucial component that makes this dish stand out. The phrase "Moamba," which refers to the meal, is thought to have come from the Kimbundu word "mu'amba," which means "stew" or "gravy."
Angolan Fish Dish: Mufete
Mufete
Mufete is a mouthwatering traditional Angolan cuisine that frequently includes grilled or roasted fish served with a savoury sauce. Its origins are deeply rooted in Angola's culinary heritage, where the preparation and sharing of food are essential components of social gatherings and family ties.
Originally, the dish was made with locally caught fish and native herbs and spices. Portuguese colonists arrived in the 16th century, bringing with them fresh foodstuffs like tomatoes and chile peppers that enhanced Mufete's flavor profile.
In Angola, mufete is still a popular meal that is frequently eaten at celebrations, family get-togethers, and important occasions. It displays the region's gastronomic diversity as well as the cultural pride and warmth that characterize Angolan cuisine.
Preparation Time
1 hour and 5 minutes
Ingredients
For the Fish:
1 whole fish
Salt and pepper
1 lemon (sliced)
Olive oil for grilling
For the Sauce:
1 large onion (chopped)
2-3 cloves of garlic (minced)
2-3 ripe tomatoes (diced)
1 red or green bell pepper (diced)
1-2 hot chili peppers (minced)
2 tablespoons tomato paste
1/4 cup palm oil
Fresh cilantro or parsley
Preparation
- Rinse the fish inside and out under cold running water and pat it dry with paper towels.
- Season the fish inside and out with salt, pepper, and the sliced lemon.
- Preheat the grill to medium-high heat.
- Brush the grill grates with a little olive oil to prevent sticking.
- Place the seasoned fish on the grill and cook for about 7 minutes per side.
- Remove the fish from the grill and set it aside.In a large skillet or pan, heat the palm oil over medium heat.
- Add the onions and garlic to the hot oil and sauté until they become translucent.
- Add the diced tomatoes and bell pepper to the skillet. Cook for about 5 minutes.
- Stir in the tomato paste and chili peppers. Adjust the level of heat to your liking by adding more or fewer chilies.
- Season the sauce with salt and pepper to taste.
- Reduce the heat to low and let the sauce simmer for about 15 minutes, allowing the flavors to meld together.
- Taste the sauce and adjust the seasonings if necessary.
- Place the grilled fish on a serving platter and pour the hot sauce over it.
- Garnish with fresh cilantro or parsley.
- Serve Mufete hot
Zimbabwe's Peanut Butter Stew: Dovi
The Shona and Ndebele tribes, two of Zimbabwe's main ethnic groups, are where Dovi's ancestors originated. Since ancient times, groundnuts (also known as peanuts) have been grown in the area, and they were a staple food in the diets of the locals. Dovi became a well-known dish as a result of the Zimbabwean people's culinary inventiveness over time.
Zimbabwe's Mazondo: Cows Hooves
Mazondo is a delicacy that has a strong connection to Zimbabwe's culinary tradition. This filling and flavourful treat is made from cow hooves, and it has a history entwined with Zimbabwe's diverse cultural heritage.
Zimbabwean Greens: Muriwo
Known for its high nutritional content and deep cultural importance, muriwo is a traditional Zimbabwean vegetable meal. This dish, which has its origins in Zimbabwean cuisine, predominantly consists of leafy greens, with "African kale" or "collard greens" being the preferred option. Muriwo is a beloved element of Zimbabwe's culinary heritage because of its history, which sheds light on the country's close ties to the land and its rich food.
Zimbabwean Maize Dish: Sadza
Sadza’s preparation and consumption have become deeply ingrained practices in Zimbabwean social and cultural life. It is frequently shared with others, bringing families and communities together over a meal. Making sadza required meticulous stirring and consistency control, which leads to the process becoming a prized skill that is passed down through the generations.
Mozambican Prawn Curry: Caril De Camaro
Because of its rich flavour and deft spice balancing, this prawn curry has become a famous Mozambican speciality. It has established itself as a mainstay in the coastal communities where seafood is abundant, serving as a delectable reminder of Mozambique's earlier interactions with various civilisations.
Zambian Dessert: Chikanda
The meal first appeared as a method of subsistence for indigenous tribes, especially during periods of famine and when other food options were few. The Chikanda plant has been used in food for millennia, demonstrating the region's inhabitants' resourcefulness and culinary innovation.
Zambian Maize Meal: Nshima
Nshima evolved as a result of necessity and inventiveness. Because it can flourish in a variety of climates and provide food in both prosperous and difficult times, maize is a staple crop that is widely available and has gained significance in local diets. Over time, several communities in Southern Africa modified and customised nshima, incorporating it into their distinctive culinary and cultural identities.
Zambian Samp Recipe: Ubwali
Ubwali" in some parts of Zambia and has long been a mainstay of the national diet. The production and consumption of maize, which was brought to Africa by Portuguese explorers and traders in the 16th century, had a significant impact on its history. The local environment soon adapted to maize, making it an essential crop for food.