Menu: Angola

This week at the Global Table we’re eating like Angolans, lovers of hot and spicy food. I’ve never cooked with Habanero peppers, so I am eager for this challenge. Hopefully I don’t burn our mouths off!

Camarao Grelhado Piri Piri (Grilled Prawns with peppers) [Recipe]
Marinated Prawns in garlic, green onions, cumin, and habanero peppers

Muamba de Galinha (Chicken Stew) [Recipe]
Chicken seared in red palm oil, then stewed with pumpkin, okra, onion, tomatoes, and habaneros

Baton de Manioc/Chikwangue (Cassava Sticks) [Recipe]
Cassava (also known as Yuca) is soaked in water for 3 days, then ground into a paste and steamed in banana leaves.

Cocada Angolana (Coconut Dessert) [Recipe]
Use fresh coconut to make this pudding-like dessert.

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  1. Michelle says:

    Oh, I feel sorry for anyone who does not like hot and spicy food …. mmmmm. This sounds like a great meal. I think you are going to have a lot of fun with this one!

  2. Grammie Sue aka Mom aka susan says:

    Looking forward to hearing about the Cocada Angolana dessert as I have a bag of desicated (the good stuff) coconut to use …
    If Angola is on the equator, that parallels the Samoan use of the coconut bean in their recipes – Weather similiar? Vegitation?

  3. Brian S. says:

    I’m really looking forward to getting these recipes. Not looking forward to finding palm oil at Wal-Mart or Food Pyramid. If we make the chicken we might skip the habaneros although I love them and have even eaten them raw. (NOT recommended.) Also, remember what Wikipedia says about manioc: “Cassava must be cooked properly to detoxify it before it is eaten”

  4. Brian S. says:


    In the years just before the civil war, the Luanda rock music scene sizzled. One member of a top band said that being in a band then was like being in a top football team; when his band walked into a club, all his supporters would cheer (and rival bands’ groupies would hiss). This was the late sixties and early seventies, a golden time in America too. Here, for your listening pleasure, are a hundred songs from that halcyon era.

  5. First, I just love this whole idea. I just discovered your site and I am excited to follow it. Second of all, where do you get all of your exotic ingredients? You must have great access to international markets? Third, how did you like the baton de manioc? I lived in Cameroon where this was common. Most foreigners (myself included) turned their noses at it, as it exudes a not so pleasant fragrance. Now-a-days however, living in Utah, I sometimes miss it :)

    • Thank you Carlee! We’re glad to have you :)

      I get most of my exotic ingredients around town. In Tulsa we have the following specialty markets – meat, fish, Latino, Indian, Mediterranean, African, Middle Eastern.

      I was surprised our small city has so much, but the good news is, if Tulsa has it, your nearest city probably has it too. Whole Foods and the Latino Market had the cassava. The Latino market had the banana leaves.

      I liked the Baton de Manioc a LOT but I was probably the only one. lol. I ended up eating a bunch and then not feeling so good. Oops :)


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