Category:Angolan Vegetarian

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The continental part of Angola has few cities and many tribal villages. That makes its cuisine less sensitive to outside influences. In this area you can find traditional dishes like Calalou. The ingredients for this dish include beef, mutton, pork, chicken, sometimes game, dried fish, shrimp, spinach, okra, and tomatoes that are cooked in palm oil and seasoned with very hot pepper. Other popular dishes are Bobotie (baked ground lamb curry with custard topping), Sosaties (skewered marinated lamb with curry-tamarind sauce) or Moambe Stew (made with the fruit and oil of the oil palm, beef, chicken or even game like crocodile or venison). Many recipes use African red rice as a primary ingredient. Some of these recipes characteristic to Angolan continental cuisine are Benachin (a mix of various ingredients including meat, greens and rice), Jollof Rice (the basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper; nearly any kind of meat, fish, vegetable, or spice can be added) and Wali wa Nazi (coconut rice).