Angolan cuisine has many dishes popular among nationals and foreigners. One of the most popular being funge (which is made from the cassava or corn flour), mufete (having grilled fish, plantain, sweet potato, cassava, and gari). There is also calulu, moamba de galinha, moamba de ginguba, kissaca and so many more delicious dishes. In addition, there is also the extremely popular mukuasorbet.
Angolan cuisine in its modern shape is a combination of indigenous African ingredients and cooking techniques, and Portuguese influences and ingredients brought over from other Portuguese colonies, such as Brazil.
Funge (or funje, Portuguese pronunciation: [ˈfũʒɨ]) and pirão ([piˈɾɐ̃w]) are very common dishes, and in poorer households often consumed at every meal. The dish is often eaten with fish, pork, chicken, or beans. funge de bombo ([ˈfũʒɨ ðɨ ˈβõbu]), more common in northern Angola, is a paste or porridge of cassava (also called manioc or yuca), made from cassava flour. It is gelatinous in consistency and gray in color. Pirão, yellow in color and similar to polenta, is made from cornflour and is more common in the south. Fuba ([fuˈβa]) is the term for the flour that is used to make either funge and pirão, also used to make angu, the Brazilian polenta. Both foods are described as bland but filling and are often eaten with sauces and juices or with gindungo (see below), a spicy condiment.
Cabidela ([kɐβiˈðɛlɐ]), a dish cooked in blood, served with rice and funge. Frequently chicken (galinha de cabidela, galinha à cabidela), served with vinegar, tomatoes, onion and garlic. It was also incorporated to Brazilian cuisine.
Fish stews, including caldeirada de peixe ([dɨ ˈpɐjʃɨ]), made with "whatever is available" and served with rice, and muzongue ([muˈzõɡɨ]), made from whole dried and fresh fish cooked with palm oil, sweet potato, onion, tomato, spinach, and spices, and served with rice, spinach, funje, and farofa; some Angolans believe that the stew is a hangover cure if eaten before the onset of the headache.
Calulu ([kɐluˈlu]), dried fish with vegetables, often onions, tomatoes, okra, sweet potatoes, garlic, palm oil, and gimboa leaves (similar to spinach); often served with rice, funge, palm oil beans, and farofa.
Kizaka ([kiˈzakɐ]), the leaves of the manioc plant, similar to spinach and often prepared with ginguba (peanut) and finely chopping and seasoned Kizaka com peixe is kizaka with fish, onion, and tomato, served with rice and funge.
Various homemade spirits are made, including capatica (made from bananas, a Cuanza Norte specialty), caporoto (made from maize, a Malanje specialty); cazi or caxipembe (made from potato and cassava skin); kimbombo (made from corn), maluva or ocisangua (made with palm tree juice, sometimes described as "palm wine," a Northern Angola specialty), ngonguenha (made from toasted manioc flour), and ualende (made from sugarcane, sweet potato, corn, or fruits, a Bie specialty). Other beverages are Kapuka (homemade vodka), ovingundu (mead made from honey), and Whiskey Kota (homemade whisky).
Mongozo is a traditional homemade beer made from palm nuts, a specialty of the Lundas (Lunda Norte and Lunda Sul). Mongozo was brewed by the Chokwe people before the arrival of Europeans, and mongozo is now commercially produced for export, including to Belgium, where it is produced by Van Steenberge.
Various commercial beers are brewed in Angola, the oldest of which is Cuca, brewed in Luanda. Others include Eka (brewed in Dondo in Cuanza Norte), N'gola (brewed in Lubango), and Nocal (brewed in Luanda).