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Muamba de galinha or chicken muamba is a Central African dish made with chicken, red palm oil sauce called muamba de dendem, garlic, okra and hot chile pepper. Palm oil gives the dish a specific flavor, while lycopene provides the red color.
Studies have shown its various health benefits – it is rich in antioxidants, helpful in preventing heart disease, and regulates cholesterol. Since that part of Africa was a Portuguese colony for ages, Portuguese gastronomy had a great influence on the local cuisine, so as a result, many dishes are based on meat and palm oil.
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Cabidela is a Portuguese dish consisting of rice and poultry or game meat cooked together with animal’s blood. Rice can be cooked alongside meat or served on the side, while red wine or vinegar are sometimes added to moderate the tartness.
With its unusual dark color and a creamy texture, cabidela is considered to be a Portuguese specialty, and it is traditionally associated with various regions in Northern Portugal. It has also been integrated into traditional Brazilian and Angolan cuisine.
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Kissuto rombo is a traditional meat dish originating from Angola. The dish is usually made with a combination of goat meat, white wine, lemon juice, garlic, hot peppers, bay leaves, olive oil, salt, and white pepper. The young goat is cleaned, washed, and rubbed with a combination of garlic, lemon juice, salt, oil, and hot peppers.
The meat is marinated overnight and the next day it's baked in the oven while being basted with white wine from time to time. Once fully cooked, the meat is typically served with rice and chips on the side.
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