PDF Format - Sonangol Limited - Oil Trading Services

CULTURE CULTURE
“WE BUY ALL OUR FISH
DAILY FROM FISHERMEN
ON THE BEACH ACROSS
THE ROAD, OR AT THE
SAMBA NEARBY,”
SAYS COOK MARIA LUÍSA KUEIROS
18 SONANGOL UNIVERSO DECEMBER 2012 19
Lula Ahrens
Ingredients:
250g cassava flour (fubá), 500ml water
Traditional method:
Boil a cooking pot of water and as soon
as it is bubbling remove it from the flame
and place the pot on the floor. Wrap a cloth
around the base of the pot and hold steady
with your feet. For perfect funge you need
twice as much water as cassava flour. Add
the flour to the hot water in one go and beat
energetically with a 35cm (or longer) funge
stick. The mixture thickens rapidly, so beat
it thoroughly or you will end up with lumps
rather than a smooth dough-like porridge.
Modern method:
Bring the water to the boil in a casserole dish.
Meanwhile, beat the cassava flour into a bowl
containing 500ml cold water until the mixture
is smooth and creamy. Add this to the boiling
water, whisking to combine the two. Stir until
the mixture is smooth. Then add a lid and
place in an oven pre-heated to 180°C. Bake
for about 45 minutes or until the mixture has
thickened to a dough-like consistency. This
will leave you with perfectly smooth funge
without all the hard work.
Faraways
Mufete de Cacusso (from Bengo province)
Calulu, the alternative, is from Kwanza Sul
Ingredients:
Fresh river tilapia, raw onion, palm oil, beans,
lemon, sweet potato, plantain and cassava
Preparation method:
Season the fish with salt and oil and then
grill in an oven or over a charcoal fire.
Making the sauce:
Chop the onion finely; add lemon juice,
water, salt, pepper and oil.
Cooking palm oil beans:
1 kg beans (approximately 2 lbs) 1 glass
palm oil, salt and if desired onion and garlic.
Cook the beans until tender. Add the palm
oil and salt. Simmer until the oil is hot, and
serve immediately with boiled sweet potato,
plantain and cassava.
Ingredients:
1 chicken, 1 large onion, 2 cups of palm hash
(by-product of palm oil), 4 cloves of garlic, ½ kg
okra, tomatoes
Preparation:
Season the chicken with garlic, salt, black
pepper, lemon or vinegar. Add the chopped
onion, tomatoes and the palm hash. Place in
oven. When the chicken is almost done, add the
okra. When the okra is cooked, the muamba is
ready to be served. Accompany it with palm oil
beans, funge or rice.