A wonderfully simple dish – NRC

I ate regularly in Angola Moqueca On the street, the market or wherever. In the interior often made with freshwater fish, cacusso, or chicken with mandiok/cassava and corn pap. Perhaps the origin of the recipe in Angola that moved to Brazil with the slave trade has been moved. Many dishes in the Kimbundo have the same ingredients such as Muamba de Galinha, Kalulo, Pirão to name a few with Okra cooked as vegetables. I broadly followed the recipe. First a marinade of three ripe canned tomatoes, garlic cloves, chopped coriander, lime juice and salt. The onion fried in palm oil to which the fish stock and fresh pureed coconut was added with half of a green and red pepper, gindungo (a spicy red pepper) and pieces of bran (in Angola Banana-Pão, bread banana). Let the whiting in Muts simmer for 20 minutes with shrimp. Finally, a beer, although Palm wine tastes better. A wonderfully simple dish that tastes with Dendê and smells like Africa.

Jacob van der Sluis

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