Cassava Flour Porridge and Roasted Cod
This dish has African influence and originates from the Portuguese habit of consuming codfish. Cassava flour porridge is one of the most popular dishes in Angola and is served with every meat and fish stew and roast.
If evidence was needed to prove a relation between codfish and the Portuguese, it would be enough to go through the cooking books and restaurants of all the Portuguese-speaking countries, which had been monopolised by the Portuguese Empire in the old days. Cassava flour porridge and baked cod is a simple dish that mixes salted and dry fish – brought for example in the Portuguese vessels at the time of the Maritime Expansion – with Angola’s cooking traditions, which is the evidence we need: you made extraordinary things from ordinary things and made a home from other traditions.
Wash the codfish and dry it with absorbent paper, next pour some olive oil and salt on the codfish and place it on the grill; roast the codfish to taste. The codfish will be done when both sides are brown. At the same time, heat a pot with water. Then, add cassava flour and stir it well. Keep stirring while it cooks for approximately four minutes. Remove the cassava flour and use a thick wooden spoon to stir it a bit more so that it does not gain any lumps. You can serve it with tomato sauce and okra.
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