Angola's culinary history is deeply rooted in its indigenous cultures, colonial past, and interactions with other regions through trade and migration. Its culinary traditions have been influenced significantly by Portuguese colonization, which lasted for over 400 years, as well as by its indigenous communities and neighboring countries.
Here's an overview of foods that have likely been part of the Angolan diet over the last 500 years:
Grains:
- Funge: A staple made from cassava or corn flour, similar to polenta.
- Farofa: Toasted cassava flour, often used as a side dish.
Tubers:
- Cassava: Eaten boiled, fried or used to make funge and farofa.
- Sweet Potatoes: Consumed in a variety of ways, including boiled and fried.
Legumes:
- Beans: Various types of beans are used in stews and soups.
Vegetables:
- Okra: Often used in stews and soups.
- Tomatoes, Onions, and Garlic: Common ingredients in Angolan cooking.
Meats:
- Fish: Especially abundant along the coastline, fish are often grilled or used in stews.
- Chicken: Frequently consumed, often in stews or grilled.
- Goat: Used in various dishes, particularly in inland areas.
Fruits:
- Bananas and Plantains: Consumed both ripe and green, in various preparations.
- Papaya, Mango, and Avocado: Common tropical fruits.
Dairy:
- Cheese: Influenced by Portuguese cuisine, certain types of cheese may be consumed, although dairy is generally less common.
Spices and Condiments:
- Peppers: Both hot and mild varieties are used.
- Olive oil: Introduced by the Portuguese and used in various dishes.
- Bay leaves, coriander, and other herbs: Also likely influenced by Portuguese cuisine.
Beverages:
- Palm Wine: A traditional alcoholic beverage.
- Coffee: Grown in Angola and consumed domestically.
The Portuguese influence introduced new ingredients like corn, potatoes, tomatoes, and olive oil, as well as cooking techniques and dishes such as stews ("cozidos" and "guisados"). Over the years, these have been incorporated into the local culinary landscape, leading to a unique blend of indigenous and imported flavors.
Keep in mind that the availability of certain foods and dishes may have varied over time due to historical events such as colonization, wars, and economic changes. Nonetheless, many of these foods have been staples in Angolan cuisine for a considerable period.
