International Cuisine

Exploring the world through food.

Papaya com Vinho do Porto (Papaya and Port Wine)

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This light and refreshing appetizer is very simple to make. The port wine adds an interesting twist and there is just something delicious about a squeeze of lime over papaya. The hardest part is cutting up the papaya. Lop off both ends, peel off the skin with a vegetable peeler, slice the long way, scoop out the seeds with a big spoon and slice.

Angola Appetizer

 

 

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5 from 1 vote

Papaya com Vinho do Porto (Papaya and Port Wine)

Course Appetiizer
Cuisine Angola
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 ripe papaya peeled and sliced thinly
  • 2 limes cut into wedges
  • Port wine 1 shot
  • Black Pepper to taste

Instructions

  • Arrange the papaya slices on a plate.
  • Add the lime wedges
  • Pour over the port wine
  • Sprinkle with freshly ground pepper to taste.
  • Of course you can make individual servings if you prefer.

 

Limão e Salada de Funcho (Lemon Fennel Salad)

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A beautifully simple salad to make. Fennel has a unique light flavor that is a perfect accompaniment to the spicy shrimp dish called Cosa Cosa Camarão. The simple lemon vinaigrette could be used on any salad for a light refreshing change.

Angola Lemon Fennel Salad

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Limão e Salada de Funcho (Lemon Fennel Salad)

Course Salad
Cuisine Angola
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 fennel bulb sliced thinly including the fronds
  • ¼ cup lemon juice freshly squeezed
  • 2 Tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ cup parmesan cheese freshly grated

Instructions

  • Put the sliced fennel fronds in a bowl.
  • Whisk together the lemon juice, olive oil and salt.
  • Sprinkle the fennel with the parmesan cheese
  • Dress the fennel with the lemon vinaigrette and toss lightly
  • Serve

 

 

Cosa-Cosa Camarão (Hot-Hot Prawns)

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Hot hot prawns are a  traditional Angolan recipe is super easy and perfect for any barbecue. I used a pre-made peri-peri spice mixture with olive oil, however I would highly recommend you make the sauce from scratch. You just need to make it a few days ahead to get the proper flavor. (peri-peri is a hot chile that was brought to Africa from the Portuguese, the sauce can be used on any kind or poultry, pork ribs and of course shrimp. )

Angola Shrimp

 

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Cosa-Cosa Camarão (Hot-Hot Prawns)

Course Main Dish
Cuisine Angola
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 -2 lbs. About 36 large prawns or shrimp peeled and deveined
  • 1 teaspoon sea salt
  • 2 limes juiced
  • 6 Tablespoons Peri-Peri Sauce
  • 12 Wooden skewers
  • For the Sauce
  • 4 to 8 fresh hot chilies. Please note that you will likely not find Peri-Peri chilies in the states other than dried. You can substitute Thai bird red jalapeno, arbol, cayenne or tabasco.
  • 2 garlic cloves minced
  • 1 lemon juiced
  • Pinch of salt
  • ½ cup to 1 cup olive oil depending on how thick or thin you want the sauce.

Instructions

  • For the Sauce: Coarsely chop the peppers and discard stems, taking care to use gloves when handling the very hot peppers.
  • Place the chilies, their seeds, the garlic, lemon juice and salt plus the desired amount of oil into a food processor. Puree the mixture and place into a glass jar and let flavors meld for several days.
  • The sauce should keep for up to 1 month in the refrigerator.
  • For the prawns/shrimp:
  • Toss the peeled and deveined prawns/shrimp into a bowl with the sea salt and set aside for 45 minutes.
  • Put the wooden skewers to soak in water. (So they will not burn on the grill).
  • When the prawns/shrimp are done marinating, toss them with the lime juice.
  • Put 3-4 prawns/shrimp on the skewer
  • Brush the prawns/shrimp with the peri-peri sauce, reserving some for dipping.
  • Grill the prawns/shrimp on a medium high heat for just a couple of minutes per side until they turn pink. Do not overcook.
  • Serve immediately with the reserved peri-peri sauce for dipping.

 

 

 

Arroz Integral com Mantiega de Amendoim e Bananas ( Brown Rice with Peanut Butter and Fried Bananas)

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An absolutely delicious side dish from Angola that has a clear Portuguese influence. I would have never thought to pair these flavors together however it is a hit. I will make this one often. Sometimes trying new things brings happiness and this one is sure to do just that. Really, try it!

Angola Brown Rice

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Arroz Integral com Mantiega de Amendoim e Bananas ( Brown Rice with Peanut Butter and Fried Bananas)

Course Side Dish
Cuisine Angola
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 cup brown rice
  • 1 cup tomato juice
  • 1 cup water
  • 1 medium onion
  • 1 medium green and red pepper
  • 1/4 cup peanut oil
  • 1/2 tablespoon curry powder
  • 1/2 teaspoon salt
  • ¼ teaspoon pepper
  • 2 medium tomatoes
  • 1/4 cup peanut butter
  • 1 medium banana you can use regular bananas ripe but still firm or plantains-ripe and black

Instructions

  • Pour the brown rice, tomato juice and 1 cup of water in a 2-quart pot over high heat.
  • When mixture comes to a boil, cover, reduce heat and simmer until rice is done (45-50 minutes)
  • Meanwhile, slice onions and green and red peppers and sauté in ¼ cup peanut oil until onions are soft.
  • Add curry powder, salt and pepper, mix well, heat for 1 minute
  • Add ¼ cup water, tomatoes and peanut butter.
  • Simmer for 5 minutes.
  • Peel banana and cut into ½ inch slices.
  • In another fry pan saute the sliced banana in a little peanut oil until lightly golden on both sides.
  • To serve, place the rice in a serving platter, pour the onion sauce over the rice and top with fried bananas.

 

 

Pé-de-Moleque (Peanut and Caramel Candy)

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If you like peanut brittle you will love this dessert. It has more peanuts than your average brittle. It is quick and pretty easy to make. Angola ranks 21st in the world for peanut production and used quite a bit in their cuisine.

Angola Dessert

 

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Pé-de-Moleque (Peanut and Caramel Candy)

Course Dessert
Cuisine Angola
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 cup peanuts unsalted and de-shelled
  • 1 cup water
  • 1 cup sugar

Instructions

  • In a saucepan bring the sugar and water to a boil.
  • Once the syrup begins to caramelize, add in the peanuts, stirring constantly until the sugar reaches a smooth and even consistency with a brownish caramel color.
  • Remove from heat and spread mixture evenly on a greased pan about 4x8.
  • Allow to cool in the refrigerator for 1 hour.
  • When chilled, slice into small squares and serve.