Angola cuisine

Chicken soup with rice, often with mint or lemon, a healing comfort food.

Rice cooked with cornmeal and coconut milk, creamy side dish.

Rich seafood rice cooked with prawns, crab, and coconut milk.

Sweet potato bread, often served grilled with garlic butter.

Sweet corn cake, often baked and served with butter.

Roasted goat, often seasoned with garlic and spices, a festive dish.

Hearty stew of corn, beans, and meat or fish, a slow-cooked staple.

Hearty fish or meat stew with dried shrimp, okra, and greens like jambu.

Crab stewed in coconut milk and spices, coastal delicacy.

Pork and clams stewed with tomatoes and olives, a Portuguese-influenced coastal dish.

Black pork, marinated and slow-cooked, rich in flavor.

Sun-dried salted beef, often grilled and served with onions.

Samosa-like pastry filled with meat or vegetables, fried.

Steamed bread made from cassava flour, wrapped in banana leaves.

Beans cooked in a clay pot with palm oil and smoked fish.

Bean stew with various meats, sausages, and palm oil, distinct from Brazilian.

Cassava flour porridge with cocoa, a sweet breakfast dish.

Cassava porridge made with fermented flour, tangy and dense.

Thick porridge made from cassava flour, served as a staple side with stews.

Peanut soup with okra and fish, a rich and nutty stew.