Monday Meal Review: Angola

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This is meal #5 in my personal challenge to eat one meal from every country in the world. I am something of an "Eeyore." I wear worry like it's going out of style. These are just a few of the things I worry about when I put on a dinner party: - will the food taste good? - what if I burn the food? - what if the food is raw? - what if I don't have time to finish the meal? - will my friends like the food? - will I like the food? So what about this weekend's Global Table? I was … [Read more...]

Recipe: Muamba de Galinha (Chicken Stew)

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Serves 4 Muamba de Galinha gets its unique flavor from Red Palm Oil. This spicy stew tastes great with yuca, or serve over rice. Ingredients: 1 lemon, juiced 4 garlic cloves, crushed 1/2 tsp salt 1 1/2 tsp chili powder 1 chicken cut into quarters 1/2 cup red palm oil 3 onions, diced 1 whole chili pepper 3 tomatoes, quartered 1 lb pumpkin cut into 1.5" cubes 1 cup chicken broth 1/2 lb frozen okra Method: 1. Mix lemon juice, 2 garlic cloves, salt, and chili powder and … [Read more...]

Recipe: Camarao Grelhado Piri Piri (Grilled Prawns with Peppers)

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Serves 4 Prawns are a real treat, especially on the grill! For this Angolan appetizer we thawed frozen prawns in some of the marinade overnight (in the refrigerator). This simple step saved us time on meal day. I'm honored that this recipe was featured in Penzy's Spices' 2012 early summer catalog. Ingredients: 4-8 prawns 4 cloves garlic, crushed 4 green onions, chopped 1/8 tsp minced habanero 1 tsp cumin 1/8 tsp salt 1/4 cup white wine vinegar 1/4 … [Read more...]

Recipe: Cocada Angolana (Coconut Dessert)

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Serves 4-5 Cocada Angolana is an intensely sweet dessert. Make sure to add plenty of cinnamon; the warm spice rounds out the flavor. Ingredients: 1 cup water 2 cups sugar 4 whole cloves 4 cups grated coconut 1 1/2 cups whole milk 1-2 Tbsp cinnamon Method: 1. In a large pot over medium heat, cook water sugar, and cloves. Stir until dissolved. Heat until mixture reaches soft-ball stage on a candy thermometer (about 240F). 2. Using a spoon carefully discard cloves. 3. … [Read more...]

Recipe: Bâton de Manioc (Yucca/Cassava Sticks)

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Serves 8 What is a Bâton de Manioc? The pounded flesh of the yucca root, wrapped in banana leaves and steamed for several hours. These dense yuca sticks are great cut up and eaten with stew. They take on the flavor of the banana leaves (which taste like steamed artichoke). Ingredients: 2 lbs yuca (cassava) tubers banana leaves or aluminum foil Method: 1. Peel tubers. 2. (This step is optional in the US) Soak the cassava tubers in a bucket of water for about 3 days. … [Read more...]

While I’m cooking: Angolan Peace Song

You may be aware that Angola was in civil war from 1975-2002 (after winning independence from Portugal). This war devastated Angola, but they are working hard to put the pieces back together. Here is a beautiful Angolan peace song (with English subtitles). [youtube=http://www.youtube.com/watch?v=38TSuxp6yQ8] Want to learn more about Angola? Read the story of 5 men who ride their motorcycles through Angola. Even if you aren't interested in their story, I highly recommending looking through … [Read more...]