Angola - Recipes - Prawns, Rice-Cornbread, Angolan Chicken Stew, Cocada Amarela

The thing that really struck me about the Angolan food we cooked was how bland it all was.  Obviously I can't speak for all of Angolan cuisine, but if I had to use one word for each of these recipes, every one would get the word "bland."

This was the first meal we've cooked where I don't consider it to be a great meal.  I might not even give it a "good meal."

C+ at best. 


http://www.food.com/recipe/angolan-corn-and-rice-bread-367994

Ingredients:

Servings:

8

Units: US | Metric

• 14 ounces ground white cornmeal (400 g)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 7 ounces cooked rice (200 g)
• 12 1/4 ounces whole milk (360 ml)
• 3 eggs
• 2 tablespoons coconut oil

Directions:

1. 1
   Preheat oven to 375 degrees F (190 degrees C).
2. 2
   Sift all the dry ingredients together then beat together the eggs and mix with the coconut oil, milk and rice.
3. 3
   Mix this into the dry ingredients and combine well.
4. 4
   Pour the mixture into a well-oiled baking pan, place in an oven at 375 degrees F (190°C) and bake for 30 minutes.
5. 5
   Take out of the oven, allow to cool a little then tip from the tin and allow to cool completely before cutting and serving.

 

http://www.angolanfoodrecipes.co.uk/recipes.html

Starter

Camaro grelhado (Grilled prawns)

Crunchy prawns grilled in an aromatic garlic and lemon marinade. A simple yet delicious starter.

Method

Wash the prawns and place it in a bowl. Crush the garlic, pepper and salt together and add the seasoning and marinate it together with the prawns. Squeeze the lemon on top and stir with a wooden spoon. Leave it to marinate 20 min so that the seasoning can get inside the prawns. Grill the prawn on each side for about 3 min or until brown.

Tip: Serve the prawns with peri peri on the side.

Ingredients

450g/1lb Fresh king size prawn
5 cloves Garlic [Finely chopped]
½ tsp salt
1 lemon
1 tsp pepper
1tps olive oil

 http://www.food.com/recipe/muamba-de-galinha-angolan-chicken-stew-498166

Muamba De Galinha (Angolan Chicken Stew)

By threeovens

Added March 26, 2013 | Recipe #498166

Categories: Stew Poultry Meat

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• Recipe
• Ratings & Reviews(1)
• Photos(2)

Photo by Debbie R.

1/2 Photos of Muamba De Galinha (Angolan Chicken Stew)

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Total Time:

Prep Time:
Cook Time:

2 hrs 20 mins

20 mins

2 hrs

threeovens's Note:

This is the national dish of Angola, at least according to Wikipedia. It gets is characteristic flavor from re ...

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• 7

Ingredients:

Servings:

4

Units: US | Metric

• 3 tablespoons fresh lemon juice (1 lemon)
• 4 garlic cloves, crushed
• 1/2 teaspoon salt
• 1 1/2 teaspoons chili powder
• 1 chicken, quartered
• 1/2 cup red palm oil
• 3 onions, chopped
• 1 chili pepper, left intact
• 3 tomatoes, quartered
• 1 lb butternut squash or 1 lb pumpkin, cut into 1 1/2-inch cubes
• 1 cup chicken broth
• 1/2 lb frozen okra, thawed

Directions:

1. 1
   Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
2. 2
   Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
3. 3
   Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
4. 4
   Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
5. 5
   Serve with boiled yuca or over rice.

http://angolarising.blogspot.com/2010/03/angolan-food-desserts-yum.html

Angolan Food: Desserts. Yum!

For the most part, dessert is not a part of the traditional Angolan meal. Most Angolan desserts consist of simple fruits, but there are also western-like puddings like Cocada amarela, which was inspired by the Portuguese cuisine; since Angola was previously ruled as a Portuguese colony, some of its food and cuisine owe much to the culture of Portugal.

Cocada amarela (yellow coconut) is the best known Angolan dessert and its main ingredients are: sugar, water, whole cloves, coconut, egg yolks and ground excellence.  The yellow color is derived from the abundance of egg yolks in the recipe. There are several recipes for this dish, but the differences between them are represented mainly by the cooking technique. Since Cocada amarela is a very sweet and heavy dessert, it is best served in small portions.  ENJOY!

Cocada Amarela

Ingredients
2 cups Sugar
4 whole cloves
12 egg yolks
6 cups water
4 cups grated coconut
ground cinnamon

Directions
Combine the Sugar, cloves and water in a 4 to 5 quart saucepan. Bring to a boil. Continue boiling and stir
constantly until syrup reaches 230°F on a candy thermometer. Reduce heat to low, take out cloves and add coconut. Mix thoroughly and cook 10 minutes on low heat. Take off heat.

In a deep bowl, place 12 egg yolks. Beat them with an electric mixer for one minute. Stir in 1 cup of Sugar, coconut mixture and then pour yolks into saucepan with rest of syrup. Cook at medium heat 10 minutes. Pour in 1-inch deep platter or individual dessert dishes. Sprinkle with cinnamon and refrigerate for 2 hours.