What are the most common and traditional dishes found in Chitato cuisine?

Chitato is a region in Angola located in the northeast of the country. The area is well-known for its mineral resources such as diamonds and gold and it is also an agricultural powerhouse. In this region, you can find a wide variety of typical and regional foods that make up the Angolan culinary scene.

One of the most famous dishes in Chitato is called “muamba de galinha” which is a chicken stew made with palm oil, garlic, onions, tomatoes, okra, and spinach. This dish is usually served with funge, a traditional Angolan side dish made with cassava flour, water, and salt.

Another popular dish in Chitato is “calulu” which is a fish stew made with dried codfish, onions, garlic, and tomatoes combined with vegetables such as eggplant, okra, and sweet potato leaves. This dish is served with funge or rice.

If you are looking for something that is more meat-based, “porco no espeto” is a must-try. It is a skewered pork roast that is cooked over charcoal and seasoned with garlic, salt, and spices. This meal is often accompanied with “arroz branco” or white rice as well as “feijão tropeiro” which is a bean dish with sausage, onions, and bacon.

For those with a sweet tooth, “cassava cake” is a dessert that should not be missed. This dessert is made with grated cassava mixed with coconut milk, sugar, and eggs. The mixture is then baked and topped with cinnamon and coconut shavings.

If you’re interested in trying some of these dishes in Chitato, there are plenty of local restaurants that offer these dishes. One of the most highly recommended places to visit is Restaurante e Bar Mateus which serves traditional Angolan cuisine. Another option is Restaurante e Takeaway Santo António which is known for its delicious grilled meats and seafood dishes.

Here are the recipes for the two mentioned dishes:

Muamba de Galinha:
Ingredients:
– 4 chicken legs
– 1 onion, chopped
– 2 cloves of garlic, minced
– 3 tomatoes, chopped
– 150g of okra, chopped
– 100g of spinach, chopped
– 2 tbsp of palm oil
– Salt and pepper to taste

Instructions:
1. Season the chicken with salt and pepper and set aside.
2. In a large pan, heat up the palm oil over medium heat and add the chicken to brown it.
3. Add the onion and garlic and cook for about 2 minutes until the onion is translucent.
4. Add the tomatoes, okra, and spinach and stir to combine.
5. Cover the pan and let it cook for about 30 minutes or until the chicken is cooked through.
6. Serve hot with funge.

Calulu:
Ingredients:
– 500g of dried codfish
– 1 onion, chopped
– 3 cloves of garlic, minced
– 3 tomatoes, chopped
– 1 eggplant, cubed
– 150g of okra, chopped
– Sweet potato leaves, chopped (optional)
– Salt and pepper to taste

Instructions:
1. Soak the dried codfish in water overnight to remove the salt.
2. In a large pan, heat up some oil over medium heat and fry the codfish until it is golden brown on both sides.
3. Set the codfish aside and in the same pan, cook the onion and garlic until the onion is translucent.
4. Add the tomatoes and stir to combine.
5. Add the eggplant, okra, and sweet potato leaves (if you’re using them). Cover the pan and let it cook for about 20 minutes or until the vegetables are tender.
6. Add the codfish to the pan and let it cook for another 5-10 minutes.
7. Serve hot with funge or rice.

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