The Best Of Angolan Foods – What To Eat In Angola?

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An oil and diamond-rich country in Central Africa, Angola was a Portuguese colony until 1975 when she gained independence. This accounts for the major influence that Portugal has on Angola’s cuisine, including the large number of food products imported into the country. Possessing one of the world’s fastest-growing economies, Angola is gradually becoming a hotbed for new businesses and tourism to flourish. Food is a serious affair for Angolans as seen in the beliefs many attach to several of their dishes. For instance, the caldeirada de peixe (a kind of fish stew) is believed to help cure hangovers if eaten before the onset of a headache. Staple ingredients used by Angolans in making dishes include beans, rice, flour, chicken, vegetables and spices like garlic. Below is a list of the most popular Angolan foods in no particular order. Following Bestechz to find out right now!


Chikwanga (Kwanga)

The Best Of Angolan Foods-Chikwanga (Kwanga)
The Best Of Angolan Foods-Chikwanga (Kwanga)

Chikwanga is actually a traditional bread from the Democratic Republic of Congo that people make from cassava flour cakes wrapped in banana leaves, and then steam it. Its savory flavor pairs perfectly with Angolan food in the country. In addition, it is very popular to serve warm chikwanga with different African stews, soups, and sauces since it adjusts their spicy taste. People normally cut this into thick round slices before serving on the plate.


Catatos is a unique and unusual Angolan dish. At its most basic, the dish is made by frying caterpillars with garlic, but it can be enriched with the addition of onions, peppers, and tomatoes. The caterpillars should be quite tender, but with a crunchy texture, and some say that they taste like prawns.

The Best Of Angolan Foods- Catatos
The Best Of Angolan Foods- Catatos

The dish is packed with nutritional value since the caterpillars have higher doses of protein and iron than fish and beef. It is recommended to serve catatos with rice, funge, and hot sauce.


Traditional Angolan dish kizaca, sometimes spelled quizaca or kisaca, is one of the most popular vegetarian dishes in the country. It is made with boiled cassava leaves mixed with ground peanuts. Cassava and peanuts are stewed until the dish develops a thick consistency, while the peanuts form a silky, nutty sauce.


Although it is nowadays regarded as the national dish of the country, kizaka has an interesting historical background. For centuries, Angola was a Portuguese colony, and kizaka, like most Angolan dishes, is a combination of European influences and authentic African ingredients.

More interestingly, the main ingredient, cassava, was brought to Angola from Brazil, another former Portuguese colony, where it is regarded as an indigenous ingredient. In Angola, the most popular variety is kizaka com peixe, a dish made with fish, onions, and tomatoes, while rice is traditionally served on the side.

The dish is popular everywhere in Angola, and it is usually served as a side dish alongside meat or fish dishes. Frequently, green cassava leaves can be substituted with spinach.



This hearty stew is commonly enjoyed in São Tomé e Príncipe and Angola. Though it is typically prepared with fresh or dry fish and shrimps, when it goes under the name calulu de peixe, some versions can occasionally employ meat.

Additional ingredients include okra, onions, tomatoes, eggplants, and finely chopped greens such as sweet potato leaves or cassava leaves. Calulu is traditionally accompanied by rice or funje — a creamy cassava porridge.

Banana Assada (toasted banana/ roasted plantain)

Banana Assada

In Angola, there is a vast variety of bananas, plantain, red bananas, apple bananas. Plantain is used in many dishes, and as a side dish replacing potatoes or rice. When ripe it is sweet and delicious. Roasted or fried banana with honey is delicious desserts.

Cocada Amarela

The Best Of Angolan Foods- Cocada Amarela
The Best Of Angolan Foods- Cocada Amarela

This is an Angolan dessert that originally the Portuguese brought, and then the locals modified it. They prepare this pudding with water, sugar, salt, grated coconut, and eggs. It has a yellow color, which is the result of a large amount of egg yolks, hence its name that can be translated as yellow cocada. This pudding is one of the only Western-style desserts that you can find on Angolan tables.


The Best Of Angolan Foods- Farofa
The Best Of Angolan Foods- Farofa

This toasted manioc (cassava) flour dish is common in Angola but is originally Brazilian. Farofa can look like large grains, couscous or even table salt sized and is often served with meat, rice, and bean-based dishes due to its tasteless nature. It is also toasted and flavoured with sausages, olives, garlic, boiled eggs, onions, and pork until the farofa is golden brown.