ANGOLA

Season 2 Episode 25

Angola is a country located at the Southern part of Africa with the capital city Luanda. Angola shares border with Namibia, Botswana, Zambia, and the Democratic Republic of the Congo and coastline with the Atlantic Ocean.

We’d be looking exploring Angola for the next few weeks as we’d be looking at her cultural heritage.

Today, we’d be checking out two main dishes that is eaten by her citizens and the method of preparation with major ingredients.

MAIN DISH

Cabidela – This dish is made from poultry by cooking it with the animal’s blood which gives it the brown colour and flavor and it is served with rice.

Cabidela

Ingredients

  • Onion
  • Garlic
  • 1 Whole Organic Live Chicken
  • Smoked meat chunks
  • Rice
  • Olive or Vegetable oil
  • Vinegar
  • Salt
  • Pepper
  • Scent leaf (Yoruba word: Efirin)
  • Bay leaf
  • Red wine vinegar
  • Water

Method of Preparation

  1. Slaughter the live chicken and collect the blood from it inside a bowl and mix it with red wine vinegar.
  2. Prepare the chicken by cleaning it up and chopping it into small pieces.
  3. Chop the onions and garlic and stir fry inside a cooking pot with vegetable oil.
  4. Add the smoked meat into the cooking pot and allow it to cook for a while. 
  5. After a while, add the chicken pieces, salt, pepper and scent leaf and let it cook for a while using medium heat.
  6. After a few minutes when the chicken is cooked a bit, add rice and water, and allow to cook.
  7. When the rice is about to be fully cooked, add the blood and  vinegar to the cooking mixture and stir while cooking for a while.
  8. When it is fully cooked, remove from heat and serve.

SOUP

Fish Calulu – This is a traditional Angolan dish made up of fish and vegetable stew. It is mostly eaten with funje (a cassava flour substance) by the people of Angola.

Fish Calulu

Ingredients

  • Smoked fish and Fresh fish
  • Chopped onion
  • Chopped garlic
  • Finely chopped tomatoes
  • Chili pepper
  • Black pepper
  • Sliced okra
  • Bay leaves
  • Salt
  • Palm oil
  • Vegetable broth
  • Seasoning

Method of Preparation

  1. Clean the smoked fish by washing and removing the unwanted parts. Put the fish inside a bowl and add some boiled water to allow it to soften for a while and drain the water. If you’re using fresh fish, clean the fish and put it inside a bowl.
  2. Put the fish inside a cooking pot, add the chopped garlic, onions, pepper and salt to the mixture and cook.
  3. After cooking for a few minutes, add the sliced okra, tomatoes, bay leaves and cook.
  4. Add palm oil to the mixture and cook.
  5. Add the vegetable broth to the mixture to cover the ingredients and cook. 
  6. Your Fish Calulu is ready to be served after cooking for about 30 minutes.

Join us for the next episode of Learn Africa and don’t forget to get your own copy of the first maiden edition of LOISPIRATION E-MAGAZINE

Written and edited by Ebenezer Oladokun

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