Welcome to the angolan food recipes page. Here you will find a selection of delicious recipes from the book which you can try at home today for FREE. These recipes include a starter, a main and a dessert. So go on, take our recipes on a test drive...we know you will love our beautiful flavours!


Camaro grelhado (Grilled prawns)

Crunchy prawns grilled in an aromatic garlic and lemon marinade. A simple yet delicious starter.


Wash the prawns and place it in a bowl. Crush the garlic, pepper and salt together and add the seasoning and marinate it together with the prawns. Squeeze the lemon on top and stir with a wooden spoon. Leave it to marinate 20 min so that the seasoning can get inside the prawns. Grill the prawn on each side for about 3 min or until brown.

Tip: Serve the prawns with peri peri on the side.


450g/1lb Fresh king size prawn
5 cloves Garlic [Finely chopped]
½ tsp salt
1 lemon
1 tsp pepper
1tps olive oil


Calulu de pixe (Fish in palm oil)

A simple and elegant dish. The excellent combination of palm oil flavours works well and gives the dish a traditional feel of Angola.


Add the fresh fish to a bowl and season with the garlic, salt and lemon juice. Set aside to marinate for 20 minutes.In a large pot, alternate layers fresh fish, onion, tomatoes, spinning and okra, combine the palm oil Bring to a simmer 5 minute, pour water then cook for about 30 minutes, or until the contents of the pot is tender.

Tip: Serve with funje.


1kg dried, salted, fish (salt cod can be used) or fresh fish
1 onion, finely sliced
400g tomatoes, chopped
1 hot chilli, very finely chopped [optional]
500g okra, trimmed and sliced
1kg spinach
3 garlic cloves
1 tsp salt
1 tsp lemon
300ml red palm oil


Pudim (Pudding)

A light and moist pudding with hint of passion fruit that will leave you craving for more! For a richer experience, serve with fresh cream.


Pre heat boiling hot water, gas level 4: add the sugar in chiffon cake tube tin, place the tin in the fire gas level 2 until it turns to caramel, leave to cool aside, in a clear bowel. Whisk the eggs together, then add the condensed milk and continue to whisk. Add the milk, passion fruit, 2 flour and whisk together.

Put the mix in the cake tin cover, if you don't have a cover use clean fill to cover the pudding and cover the water pan and put in the boiling water for 30-35 minutes. Allow to cool for 10 minutes, place in a plate to serve.


250g condensed milk
3 large eggs
3 passion fruits (or 4 oz. Coconut)
2 cup milk full fat or semi-skimmed
2 tsp flour
1/2 cup Sugar – for caramel