What type of food do angolans eat?

Angolan cuisine is a diverse and delicious blend of influences, reflecting the country's rich history and cultural mix. Here's a glimpse into the typical Angolan diet:

Staples:

* Funge: This is the most common staple food in Angola. It's a thick porridge made from cornmeal, similar to polenta.

* Cassava (Manihot esculenta): A starchy root vegetable widely used in various forms, from boiled to fried chips.

* Rice: A popular alternative to funge, particularly in urban areas.

* Beans: Common beans, such as black beans, red beans, and kidney beans, are a staple protein source.

Meats and Seafood:

* Chicken: A popular and readily available protein source.

* Beef: Commonly used in stews and grilled dishes.

* Goat: A popular meat in rural areas.

* Fish: Coastal areas offer fresh fish and seafood options.

* Shrimp: A popular delicacy in coastal regions.

Vegetables and Fruits:

* Greens: Collard greens, spinach, and other leafy greens are common additions to dishes.

* Tomatoes: A key ingredient in sauces and stews.

* Onions: Used in flavoring many dishes.

* Plantains: A versatile fruit used in both savory and sweet dishes.

* Mangos: A popular fruit, enjoyed fresh or in juices.

Common Dishes:

* Moamba de Galinha: A flavorful chicken stew with palm oil, peanuts, and spices.

* Calulu: A vegetable stew with greens, beans, and often meat or fish.

* Mufe: A spicy stew with chicken, seafood, or meat, seasoned with hot peppers and palm oil.

* Funge de Bombó: Funge served with a peanut-based sauce.

* Pinga: A strong spirit distilled from sugarcane.

Other Influences:

* Portuguese: Portuguese colonial influence is evident in dishes like "Bacalhau à Gomes de Sá" (cod with potatoes, olives, and eggs).

* African: Traditional African flavors and cooking techniques are prevalent in many dishes.

* Brazilian: Brazilian influence is seen in the use of palm oil, cassava, and certain spices.

Note: Angolan cuisine varies depending on region, with coastal areas focusing on seafood and inland areas using more land-based ingredients. Food is often enjoyed communally, with families and friends sharing meals together.