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The next stop on our dining adventure, according to Google, takes 1 day 2 hours to get there from our last stop in Perth, travelling West over the Indian Ocean and passing over Mozambique and Zambia, over Angola and landing safely in Namibe, on the West coast of Africa on The South Atlantic Ocean.
Namibe is the capital city of Namibe Provence in modern day Angola and the cities current population is around 132,900 (source listed in Web links and Bibliography).

Angola is an African country in Southern Africa and sits between Namibia and The Congo. From 1575 until independence in 1975 Angola was a Portuguese colony. From 1975 – 2000 it suffered a post independence civil war and because of intense mining during the war, a lot of the land, the agricultural land is unusable and dangerous to use,therefore Angola does import most of its food. However, coastal areas are humid and hot and subsistence crops such as manioc, maize or sorghum are grown.

Approximately two-fifths of Angolans live in rural villages, which are traditionally wattle and daub construction with thatch roofs. Their lives follow ancient patterns as few communities have electricity or running water. As mentioned previously quite a lot of food is imported therefore this makes it very expensive.   Across the country as a whole, the main staple is funje, a thick polenta like food, this is made from the grown manioc, cassava or just from cornflour – when made form cornflour it is called piaro. Beans and and vegetables are served too.
Seafood is very popular with prawns and white fish like tilapia is used in may recipes. It is also easy to find meat such as that we eat here in the UK, chicken, beef and pork being most readily available.

Having researched Angola on various websites and I ask the question “What shall we have for dinner”?      Seafood tonight wasn’t an option as although we like seafood and  quite a few recipes have seafood in them, its not something we would eat every night. Looking on various foodie websites I needed to find something that all the family would eat and after a day at the day jobs, school etc rice and beans wasn’t going to “cut it”. I found a book called “The World Cookbook: The Greatest Recipes from Around the Globe, from the website listed in the web links and found something that we would all eat, given that my family can be very fussy….Apart from my daughter in law to be we are all meat eaters and although fish is popular, meat was requested. So like the good mother, wife I am I found the recipe for Angolan Grilled Pork (Costeleta de a Angolana)… We tend to have roast pork but find chops dry, but we will try and we are serving it with rice, as is served in rural Africa and an Angolian Lemon Salad, which consists of fennel, lemon and not much else…mmmm we shall see…..

Food is our common ground, a universal experience.

James Beard



Angolan Grilled Pork (Costeleta de a Angolana), served with Angolian Lemon Salad

If you take a look at this recipe, it asks for it to be marinated (although my idea of marinating is with a substantial amount of liquid) this was only marinated for 30 minutes in Olive Oil with sat and pepper. It then asks for the chops to be grilled or broiled and to be honest, didn’t really fancy broiled chops and often when we grill they become tough (probably why we haven’t had them in a while), so we decided to bake them in the oven. We smothered them in the butter and chilli marinade and baked until the juices ran clear…..

The Angolan lemon salad  – well we followed the instructions and this picture does not do the salad justice at all…It wasn’t much to look at and lacked a lot of colour, but the flavour was amazing….A great combination of  fennel, lemon, Olive oil and Parmesan Cheese…

Family Verdict: The Angolan lemon salad complimented the pork chop immensely. Although initially in the bowl it lacked colour and looked boring, the flavours were “stunning” (if you can say stunning about food)… The pork chop was cooked to perfection and the butter and chilli that was pasted over the top had infused into the meat, which gave the chop an awesome flavour and was so tender just fell away from the bone.

The next leg in our journey is taking Ian and I to France, as we are going with the band he plays with…
Yes I probably will enter a post, about local food, we all love French food…. (Oh yes and the wine…..), but there will be no Globe to be spun, but we are home on Monday and know Rory will be keen to see what delights we will cook up for dinner Tuesday and WHERE FROM…..Watch this space……

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