11. Angola

PAPAYA WITH PORT WINE

INGREDIENTSNutrition

• 1papaya
• 1lime
• 4tablespoons port wine or 4 tablespoons madeira wine

DIRECTIONS

1. Slice the papaya into 12 slices. Slice the lime into quarters.
2. Arrange 3 papaya slices on 4 plates and put a lime wedge on the side of each.
3. Sprinkle port wine over the to[ of each plate, or serve it on the side.

4.  Submit a Correction

   Okra with shrimp

   Ingredients

   • 400 grams of okra;
   • 400 grams of cleaned and shelled shrimp;
   • 2 tablespoons olive oil;
   • 1 small chopped onion;
   • 3 cloves garlic, minced;
   • 1 tomato cut into cubes;
   • Salt and red pepper to taste.

   • To remove the drool from the okra, soak them in water with lemon or vinegar for 20 minutes.

   Method of preparation

   • Wash the okra well, cut the ends at both ends and then in slices.
   • Fry the onion and garlic for a few minutes in the olive oil and add the tomatoes.
   • Add the okra, cooking for about 10 minutes or until tender. If necessary, add some water to avoid drying.
   • Add shrimp and cook until completely pink.
   • Stir in salt and pepper.

   
   

   
   

   
   

   
   

   Angolan Chicken Stew | Muamba de Galinha Muamba de Galinha gets its unique flavor from Red Palm Oil. This spicy stew tastes great with yuca, or serve over rice. CourseSoups LifestyleGluten-Free, Potluck Friendly Food TypePoultry, Vegetables Servings Prep Time 4 people 15 minutes Cook Time 1 1/4 hours

   Ingredients

   • 1 lemon , juiced
   • 4 cloves garlic , crushed
   • 1/2 tsp salt
   • 1 1/2 tsp chili powder
   • 1 whole chicken , cut into quarters
   • 1/2 cup red palm oil
   • 3 onions diced
   • 1 whole chili peppers
   • 3 tomatoes , quartered
   • 1 lb pumpkin , cut into 1.5" cubes
   • 1 cup chicken broth
   • 1/2 lb frozen okra

   Servings: people

   Units:MetricUS Imperial

   Instructions

   1. Mix lemon juice, 2 garlic cloves, salt, and chili powder and rub on the chicken and marinate for one hour (or up to one night).
   2. In a large pot heat oil. Brown chicken on all sides. Avoid crowding. Do this is in several batches if you have to.
   3. Add onions, remaining garlic, chili pepper, and tomatoes. Bring to a simmer and cover.
   4. Cook on low for about 1 hour, or until chicken is tender.
   5. Add squash, chicken stock and okra. Cook for 15 minutes or until everything is tender.
   6. Serve with white rice 

   Salada Limão (Lemon Salad)

   Country: Angola 
   Course: Salads 
   
    
   
   

   Ingredients

   • 1/4 cup lemon juice
   • 4 teaspoons olive oil
   • 1/2 teaspoon salt
   • 2 fennel bulbs
   • 2 ounces grated parmesan cheese

   Directions:

   1. Trim the fennel bulbs, reserving about two tablespoons of the fronds. Finely chop the fronds and whisk them together with the first three ingredients.
   2. Thinly slice the fennel bulbs and toss with the dressing. Sprinkle with Parmesan cheese and serve.

   (ANGOLAN COCONUT CUSTARD)

   Image  by amdala

   5

   Average: 4.5 (2 votes)

   A rich, sweet custard with a deep yellow color and the pleasant texture of grated coconut, cocada amarela has its origins in Angola's Portuguese colonial past. Angolans typically favor fresh fruit for dessert. This pudding is one of the only Western-style desserts you'll find on their tables.

   4 to 6 servings

   INGREDIENTS

   • Water -- 3 cups
   • Sugar -- 1 cup
   • Cloves -- 2
   • Grated coconut, unsweetened -- 2 cups
   • Egg yolks, beaten -- 6
   • Salt -- pinch
   • Cinnamon -- 1 teaspoon

   METHOD

   1. Add the water, sugar and whole cloves to a saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to medium and simmer until the temperature of the sugar syrup reaches 230°F on a candy thermometer, anywhere from 15 to 20 minutes.
   2. Remove the syrup from the heat. Remove and discard the cloves and stir in the coconut. Return to medium-low flame and simmer, stirring, for another 10 minutes. Remove from heat.
   3. Beat the eggs yolks and a pinch of salt with a whisk in a large bowl until smooth and lightened in color. Slowly beat a small amount of the coconut mixture into the egg yolks. Then beat the egg yolks into the remaining coconut mixture.
   4. Return the saucepan to low flame and cook, stirring constantly until thickened and smooth, about 5 minutes. Take care not to overheat your pudding or it may curdle.
   5. Serve warm or chilled in small bowls, sprinkled with a little cinnamon.

   Coca-Cola

   (Good Eats: Key Lime Sorbet)