Southern Africa · Side
Gindungo (Angolan Crushed Chili and Garlic Paste)
A fiery, aromatic Angolan condiment of pounded red bird's eye chilies, garlic, whisky, and citrus warmed in gentle vegetable oil.
The story
Present on virtually every dining table across Angola from Cabinda to Cunene, Gindungo takes its name directly from the Kimbundu word for the fiercely hot Capsicum frutescens pepper. It is consumed daily with stews, grilled meats, and funge, customized by individual families who guard their exact balance of acid and liquor. A classical technique involves adding a splash of distilled spirits or Angolan whisky directly to the warm oil-infused paste, which acts both as a microbial preservative and as an aromatic solvent for capsaicin.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Molho Cru (Raw Onion, Tomato, and Chili Relish)
A crisp, zesty Luandan raw relish of minced onions, ripe tomatoes, and fiery chili steeped in pure vinegar and sunflower oil.
Cabidela de Cabrito (Goat Blood Stew)
A deeply savory, celebratory highland Angolan stew of tender goat meat braised in aromatics and thickened with spiced fresh goat blood.
Cachupa Angolana (Slow-Cooked Corn, Bean, and Pork Stew)
A deeply satisfying stew of hominy, beans, cured meats, and root vegetables simmered slowly in a fragrant garlic and onion broth.
Caldo de Peixe (Angolan Fisherman's Broth)
A restorative coastal soup brimming with firm white fish, sweet potato, cassava root, and a fragrant splash of red palm oil.