Category:Preparation Methods for Angolan Cooking

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Cooking techniques in Angolan cuisine often include combining fish and meat. Flaked and dried fish is sometimes cooked with chicken, yam, onions, various spices and water to prepare a flavoured stew or fried in oil. Eggs and chicken, as well as seafood are preferred. Cooking is done in multiple ways such as roasting, baking, boiling, mashing, and spicing. Such ingredients as cassava, peanut, and chilli pepper arrived along with the slave trade in the 15th century and they influenced very much the Angolan cuisine but not so much the preparation methods, which remained mostly traditional. The most used ingredients used in the Angolan cuisine include cassava and plantains. Cassava plants are mostly consumed as cooked greens. The most traditional meats that are still consumed in some parts of Angola are those hunted in the forests (crocodile, monkey or warthog).