Angolan cuisine

Fufu (or fufuo, foofoo, foufou ) is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Fufu's prevalence in West African su

Feijoada (, ; from , 'bean') is the name for varieties of bean stew with beef or pork prepared in the Portuguese-speaking world.

cultivar of Capsicum frutescens

Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, and coriander. Some recipes include annatto, palm oil, and coconut milk, depending on the regional variation.

culinary traditions of Angola

thumb|Oil palm fruit thumb|Harvesting palm nuts for moambe

thumb|Funge with moamba de galinha

Puff-puff is a traditional snack made of fried dough and eaten across Africa, especially in the west of the continent. The name "puff-puff" is from Nigeria; as listed below, many other names and varieties of the pastry exist.

savoury chicken dish from central Africa

Angola Dish

Calulu is a typical dish from Angola (Angolan cuisine) and São Tomé and Príncipe (Cuisine of São Tomé and Príncipe). Preparations of it can include fish or meat.

Catatos is a traditional Angolan dish made with fried caterpillars and garlic. It is often served over rice. The dish is a specialty of the Uíge Province in northwestern Angola.