The complete directory
14 foods match this view. Search local names, narrow the map, or follow a category.
Sao Tome and Principe
Maqueque
Traditional Santomean dish of green bananas cooked in a stew; bananas simmered with onions, tomatoes, and palm oil; sometimes with fish or meat; a hearty, starchy dish; served as a main or side; a UN Tourism-listed gastronomy must; the banana stew of Sao Tome.
Cape Verde
Cachupa
Slow-cooked stew of hominy corn, beans, cassava, sweet potato, and pumpkin with pork, sausage, or fish; the national dish of Cape Verde, simmered for hours until thick.
Sao Tome and Principe
Carne de Porco
Santomean boiled pork dish; pork cooked with tomato, spinach, onion, garlic, and spices; a hearty, flavorful stew; served with rice or funge; a traditional home-cooked meal; the pork that reflects Portuguese influence; slow-cooked until tender; a common dish in rural Sao Tome.
Portugal
Caldeirada de enguias
Fisherman's fish stew with layered fish, potatoes, tomatoes, peppers, and white wine.
Angola
Goat stewed with potato, onion, tomato, wine and bay into a heavy casserole eaten on Independence Day.
Angola
Dried fish and fresh fish cooked together with okra, sweet potato leaves, gimboa, tomato, onion and palm oil into a dense stew.
Sao Tome and Principe
Calulu de Peixe
The national dish of Sao Tome and Principe; slow-cooked stew of dried or fresh fish (grouper or smoked fish), prawns, okra, eggplant, tomatoes, onions, and leafy greens; simmered in red palm oil with grains of paradise and spices; takes about five hours to prepare traditionally; served with funge (cassava or plantain porridge) or rice; a TasteAtlas-listed must-try; the heart of Santomean cuisine.
Cape Verde
Feijoada
Bean stew made with feijão pedra (rock beans) or pinto beans, salt-pork, chouriço, cabbage, carrots, and squash in a light-colored tomato broth.
Brazil
A hearty stew of black beans simmered with various pork cuts, traditionally served with rice, collard greens, orange slices, and farofa.
Cape Verde
Cachupa Frita
Leftover cachupa re-fried in a skillet until crusty, topped with a fried egg and linguiça sausage; the standard Cape Verdean breakfast.
Angola
Muamba de galinha
Chicken stewed in red palm oil and palm-nut pulp with okra, garlic and gindungo until the sauce turns deep orange.
Brazil
A fragrant seafood stew slow-cooked in a clay pot with dendê oil, coconut milk, tomatoes, onions, bell peppers, and cilantro.
DR Congo
Poulet moambe
The national dish of the Democratic Republic of the Congo — chicken braised low and slow in a glossy, deep-orange sauce built from palm nut pulp, peanut butter, tomatoes, and warm aromatics; the name 'moambe' refers to the palm butter made from the pericarp of palm nuts; served with rice, fufu, or chikwangue; the soul of Congolese culinary tradition.
Sao Tome and Principe
Feijoada Santomense
Santomean adaptation of the Portuguese bean stew; made with local beans, pork, blood sausage, and occasionally seafood; cooked slowly in a tomato-based broth; enriched with palm oil and island spices; commonly served over rice with fried plantains and breadfruit; a hearty, creole fusion dish; the bean stew of the Chocolate Islands.