Sunday, April 25, 2010

Day 6 - Angola is in the HOUSE!

All I can say is ... indescribable!  Something about this particular food felt inherently exotic and "un-American" in a really, really good way.

Some background and history about this formidable country that has struggled through occupation, war and eventual independence: Angola is located  in southwestern Africa surrounded by Namibia, the Democratic Republic of Congo, Zambia and the Atlantic Ocean on the western side. A former colony of Portugal, Angola has had a turbulent history, culminating with the 27 years long civil war. Because Angola was a colony of Portugal for many years, Angolan cuisine has many Portuguese influences. The cuisine of Angola can be called a ‘rainbow cuisine’ because it has integrated influences from India, Malaya and Europe. If you like curry, peanuts, plantains and spicy hot food as I do, you'll love this region!

For this meal I made Arroz Integral com Manteiga de Amendoim e Bananas and Chicken in Red Palm Oil. * Note - I did not use palm oil as that sh*t is really bad for you, plus it would be really hard to find around this white bread town. I did use peanut oil, but fried the chicken in canola oil.

  1. Pour the brown rice, tomato juice, and 2 cups water in a 2-quart pot over high heat. When the mixture comes to a boil, cover, reduce heat and simmer until rice is done (45 to 50 minutes). Meanwhile, slice onions and green peppers and sauté in ¼ cup peanut oil until onions are soft. Add curry powder, salt, and pepper; mix well, heat for 1 minute. Add ¼ cup water, tomatoes, and Peanut butter. Simmer for 5 minutes.
  2. In a large skillet heat the remaining ¼ cup peanut oil. Peel bananas and cut into ½-inch slices. Sauté bananas until lightly golden on both sides.
  3. To serve, place the rice in a serving platter, pour the Onion sauce over the rice and top with the fried bananas. This dish goes well with grilled Chicken, Pork or Beef 

    1. In a large cast iron or frying skillet, melt the red palm oil. Heat the red palm oil over high heat until you notice the traditional "burn off" that is a result of not filtering the oil. You will notice a small amount of smoke followed by the oil darkening several shades. Turn the heat to medium.
    2. In a small bowl, mix the salt and spices. Dust the Chicken with the spice mixture. Place the Chicken in the skillet and cover with a lid. Cook each side of the Chicken until well browned and thoroughly cooked. Drain and serve with coconut jasmine rice and Red palm oil veggies.
For dessert, I served Champagne Mangoes - these are different from "regular" mangoes in that they are a little smaller (as is the seed) and 10x as sweet.  They needed no accompaniment.

Taking a little rest after a tasty meal and.... my trusty laptop, covered in Saran-wrap to protect it from splashing mango, peanut sauce and chopped onions :)



Anonymous said...

Oh dear, spicy, nor bananas are my cup of tea, but it does look so well done! I bow down to your culinary talent!

Also, that song is the bomb ;)

sadie said...

Amber - thanks for the Youtube suggestions - I'll embed them next round!