|
Gastronomy- original popular dishes |
||
| Dishes | Ingredients |
Preparation |
| Fish Calulu Calulu de Peixe |
1 kg dried fish
1 kg fresh fish 1 onion 3 medium large 2 tomatoes ½ kg okra 1 kg sweet potato leaves or spinach 3 cloves of garlic 3 glasses of palm oil 2 zucchini 0,5 lt water |
Leave the dried fish in hot water for a
while but not too long so that some of the salt remains.
Season the fresh fish with garlic, salt, vinegar or preferably
lemon. In a sauce pan alternate layers of dried fish, fresh fish, sliced onion, sliced tomatoes, spinach or sweet potato leaves and sliced okra. Add the palm oil and simmer until everything is cooked at low temperature. Serve with (funje) |
| Canjica |
500 gr. beans 300 g.r maize 1,5 dl pal oil salt |
Cook the naize and the beans in separated pans |
| Funji Funji de Bombo |
1 Kg manioc flour 1 lt Water |
Put on the fire a pan with water. Wehen
the water start boiling add the manioc flour and stir it
with strengh until it converts into a solid dough. |
| Maize flour Funji de Milho |
1 Kg manioc flour |
Put on the fire a pan with water. Prepare
separately a mixture of cold water and maize flour. When the water start boiling add the mixtyre of cpld water and maize flour and stil it carefuly during fave minutes, until it turns into a dough without bubbles. |
|
Chicken Muamba de galinha |
1Chicken 1 large onion 2 full cups of palm hash (product of the extraction of palm oil) 4 cloves of garlic ½ kg okra |
Season the chicken with garlic, salt, black
pepper lemon or vinegar. Add the chopped onion, tomatoes and the palm hash. When the chicken is almost done, add the okra. When the okra is cooked, the muamba is ready to be served. Serve with , funge or rice. |
|
Sacafolha com |
1 kg presse cassava leaves 500 gr. dry shrimps 2 dl pal oil 1 Onion Salt |
Leave the pressed cassava in a pan with water |