Rich chicken stew with palm oil, okra, garlic and onions — the Sunday classic.

Comforting and full of flavour, usually served with funge so the sauce is soaked up to the last drop. A warm invitation to gather and celebrate Angolan hospitality.

Slow-cooked stew famed for earthy flavours.

Made with dried fish or meat, leafy greens, okra, tomatoes and onions. Loved at family gatherings — every spoonful tells a story of heritage and comfort.

Revitalising fish broth with bright citrus heat.

Fresh fish, garlic, lemon and malagueta peppers make a nourishing soup enjoyed any time of day — especially piping hot and full of flavour.

The essential side — a silky cassava (or corn) porridge.

Hand-stirred to a smooth, elastic texture; perfect partner to saucy stews like Moamba de Galinha or Calulu. A daily taste of Angolan life.

Cassava “bread”, steamed in banana or manioc leaves.

Slightly tangy and dense, culturally significant and delicious with grilled fish, hearty stews or beans. A cherished staple shared with the Congo region.

Festive grilled fish with palm oil beans and cassava sides.

Colourful, hearty and packed with flavour — a symbol of togetherness, enjoyed during coastal weekends and family celebrations.