"Angolan cuisine is comfort cuisine", with "many pot dishes that take us to the smells, to the atmosphere of Angola and, in a single pot, you have everything you need to feed yourself, but also to comfort," said the author to the Lusa news agency.
Margarida Pereira-Müller launches this Wednesday the book "Sabores de Angola. De mão dada com a Fazenda Girassol", in Lisbon, adding another work to the approximately three dozen authored by her.
The writer writes about her three passions: Gastronomy, legends and tales and pioneering women.
And there are three chapters in these "Sabores de Angola", the first dedicated to the country's geography, another on its history and a third on Angolan cuisine.
For Margarida Pereira-Müller, in Angolan dishes "palm oil cannot be missing, beans are very important and, of course, funge, which accompanies practically all dishes".
"Another thing that cannot be missing is paracuca, caramelized peanuts that cannot be missing when drinking a Cuca beer (Angolan beer)," she said.
The author considers that "Angolan gastronomy is a true fusion gastronomy. Countless peoples have passed through the country and all have left their contribution".
"The Portuguese were in Angola for 500 years and, of course, left a strong contribution. There is a great mix between the two cuisines", she indicated.
Internationally, Angolan cuisine is still "little known".
"In Portugal, chicken muamba is known, but there are many more dishes", said the writer, for whom "people are still not used to Angolan cuisine, because they don't know it".
Even so, in Portugal there are many people of Angolan origin who are making known their cuisine, there are, however, few restaurants with Angolan food in Portugal.
