Kizaca

Embark on a culinary journey to Angola with this traditional dish known as Kizaca, specifically from the province of Cabinda. This rich, hearty meal uses pounded cassava leaves as its star ingredient. With two variations—one with savory fish and the other with flavorful beans—it's a beloved main course that brings the essence of Angolan cuisine to your table.

Ingredients

🥬 Pounded Cassava Leaves: Enough to fill a medium pot, approximately 1 kg
🐟 2 Whole Fish, Carapau (Horse Mackerel)
🧅 1 Large Onion, sliced into rings
🧄 Several Cloves of Garlic, chopped
🧂 Salt, approximately 1 teaspoon
🍯 A pinch of Sugar
🌴 Palm Oil (Óleo de Dendém): For sautéing

🥬 Pounded Cassava Leaves: Enough to fill a medium pot, approximately 1 kg
🫘 White Beans: Cooked, approximately 250 g
🥜 Pounded Peanut Paste (Muamba de Ginguba): A frozen block, approximately 150 g
🧅 1 Large Onion, sliced into rings
🧄 Several Cloves of Garlic, chopped
🧂 Salt, approximately 1 teaspoon
🍯 A pinch of Sugar
🌴 Palm Oil (Óleo de Dendém): For sautéing

Instructions

1- Preparation of Cassava Leaves:

• Pound cassava leaves until finely ground.
• Rinse thoroughly with hot and cold water.

2- Divide and Boil:

• Split the pounded leaves into two pots.
• Add water to each, then boil and simmer.

3- Fish Kizaca:

• Place whole fish into one pot with simmering leaves; cook until done.
• Remove fish, debone, and shred the meat; return shredded meat to pot.
• Sauté onions and garlic in palm oil and add half to the pot with fish.
• Add salt and sugar; stir and simmer until thickened.

4- Bean Kizaca:

• Ensure beans are tender.
• Mix cooked beans and cooking liquid into the other pot of leaves.
• Add remaining sautéed onions, garlic, and peanut paste; stir till dissolved.
• Add salt and sugar; stir and simmer till thickened.

5- For Both:

• Pair with rice, chikwanga, or roasted chicken.

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
Calories: Approx. 350 per serving
Proteins: 20g
Fats: 18g
Carbohydrates: 27g
Equipment:

• Medium Aluminum Pots
• Non-stick Frying Pan
• Wooden Spoon
• Knife
• Stove/Cooktop

Cooking Tips

• Ensure cassava leaves are finely pounded for optimal texture.
• Balance flavors with a pinch of sugar.
• Cook fish till tender but not overdone; shred carefully.

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Kizaca