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Kibeba de Angola
Kibeba de Angola is a traditional Angolan recipe for a classic stew of cuttlefish and cassava in an onion, bitter tomato, hot chilli and red palm oil base. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Kibeba de Angola.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesVegetable RecipesAngola Recipes
This is a dish that is made in both Angola and Mozambique. The main difference between the versions is that the kibeba of Angola contains bitter tomato.
Ingredients:
1kg cuttlefish
1kg cassava
2 large onions
4 bitter tomatoes, sliced into rounds
250ml red palm oil
hot chillies, to taste (finely chopped)
water, as needed
Method:
Clean and prepare the cuttlefish then cut the flesh into small pieces. Fry in a little oil for about 20 seconds per side, or until just done through.
Peel the cassava and cube. Slice the onions into rings.
In a pan, alternately layer the cassava, onions, bitter tomatoes and cuttlefish, finishing with a layer of cassava.
As you add each layer season with red palm oil, chilli and salt.
Bring the mixture to a simmer, cover and cook for 10 minutes. Add water (about 250ml) to form a sauce. Bring back to a simmer and cook for 20 minutes more, or until all the ingredients are tender.
Serve hot.
