We enjoyed our meal from Angola this family day weekend. We ran a bit late making it after ice fishing today, but it was worth it.
Our dinner consisted of Chicken Muamba with a side of Kizaka. The Kizaka was one I was looking forward to, hoping it was similar to a dish Josh and I had with the kids in Zambia, but sadly it was different.
We began by softening the kale in a pot of water with some vegetable broth in it for added flavour. While this cooked down we sautéed onions, garlic, ginger, adding tomatoes after they softened. After the tomatoes cooked until tender we added some natural peanut butter, unsalted peanuts, and toasted sesame seeds. Once this was combined we added the kale and cooked it for a few more minutes.
This dish was pretty good, but I think if I make it again I would cut back on the onions and tomatoes to kale, though in reality I’m not sure if we added the correct amount of kale? I would also add more peanut butter and peanuts as I enjoyed the nutty taste. Some really enjoyed this, others could take it or leave it.
For me, the Chicken Muamba was the star of the meal. To make this we marinated chicken thighs in the juice of one lemon, garlic, and salt for 30 minutes. We browned our chicken in the recommended substitute of coconut oil with paprika as I couldn’t find the required palm oil, giving it a very pleasant coconut taste.
With the chicken partially cooked (it didn’t actually brown too much) we added onions, garlic, and tomatoes, cooking it for 5 minutes. After this we added chicken stock, and cooked for another 5 minutes. The next step was adding butternut squash for 5 minutes, and then finally okra which we then cooked until tender.
Served over rice, this was so tasty! I’m not sure what palm oil tastes like, but I really enjoyed the coconut taste to the dish. Everyone had at least seconds of this as it was enjoyed by all. I will most definitely be making this again! Though there is one at least who would prefer it without the okra they left on the side of their plate.
Dessert was, well, not quite what it was supposed to be. We used a recipe that we didn’t realise wasn’t a good one.
Cocada Amarela is a custard like pudding with a light clove flavour, or at least it should be. Ours had a lot more clove and was not custard like at all. We looked up another recipe when we saw how this one didn’t seem to be working and saw it looked quite different.
We began by cooking sugar, water, cumin, and powdered clove, aiming to make a syrup. This didn’t happen. The other recipe called for two whole cloves which were later removed instead of our 2 tsp of clove powder, hence why ours was dark.
The next step was to whisk egg yolks and salt until thickened before adding the coconut, and then finally combining all ingredients. We then cooked this a little more, hoping to create a thick pudding. This was served with whip cream.
Though this did not go as it should have at all, it wasn’t terrible. I would try it again with a different recipe sometime to see how we can do, see if we can attain the more custard like dessert we were promised.
The recipe we used:
Probably what we should have used:
Did you know that Angola is the second biggest oil producer in Africa and the 14th biggest in the world? Oil accounts for 88% of their total exports. They are rich in gems, metals, and petroleum, making it the largest and wealthiest of the Portuguese speaking African states.
Having the highest death rate in the world, 70% of the population is under 24. The median age is 15.9, giving it a very young population. The life expectancy for me is 58.2 and for women is 62.3.
Angola has no official religion and Luanda is known as the “Paris of Africa”.