#10 Angola
Angola is out of alphabetical order because we’d skipped it originally, since we’d found a recipe that called for a whole cassava and we couldn’t find one. In the end, we switched to a different recipe that used cassava flour instead.
We made 4 dishes for Angola night:
Calulu de Peixe, a fish stew. This recipe was delicious. The recipe we used called for very little seasoning (just a couple of bay leafs), and in the end, I think it could have withstood more.
Funje, a cassava flour mash. We used the “modern” oven method called or in this recipe. The result was a tasty, comforting mush that paired well with fish stew in a bowl.
Lemon Salad, a fennel salad with Parmesan and fresh dill. This recipe was very tasty, and
Bolo de Ginguba, a peanut cake. This recipe was very easy to make, essentially combining most of the ingredients and blending them. We used a Bundt pan, which worked well. The recipe called for two pounds of crushed peanuts to be added to cover the cake. That seemed like a ton; we bought a pound, crushed half of it, and then could only fit a quarter of a pound onto the cake before the icing got too thick to spread. The cake was very tasty and had a nice salt, but it was slightly stodgy in texture.
calulu on the stove
lemon salad
funje after much stirring
full plate (or bowl) for angola night!
making the bolo
bolo ready to bake
bolo, out of the oven
finished bolo
