While I was doing my research on Angola, I was so amazed at what came up. Why is this beautiful country, not a major tourist destination. Personally, I have never been to Angola but from what I read and saw I believe that Angola might be a hidden gem in the heart of Africa. So now Angola is at the top of my list of countries that I want to visit. The food is amazing, the music is swinging, the weather is hot, the beaches are amazing, the waves are ideal for surfing and the nature is stunning. So I ask you WHY is this place not swarming with tourists yet! After looking for a while I found out that there was a really long and hard civil war in Angola from 1975 until 2002. Now the country is slowly trying to recover, from a very cruel long war in which a lot of people lost their lives. But the purpose of my blog is to try to find positive things about countries, and Angola has so many!

Things you didn’t know about Angola:

• The giant sable antelope was thought to be extinct until a few years they were rediscovered in Angola
• One of Africa’s most beautiful natural wonders, the Ruacana Falls, is located in Angola.
  
• Luanda is known as the ” Paris of Africa” – This is apparently due to the city’s sophisticated culture and atmosphere

Ingredients:

• 6 tablespoons of olive oil
• 2 onions chopped
• 200gr chorizo
• 2 red bell peppers (chopped and seeds removed )
• 2 cloves of garlic (chopped)
• 1 red chili pepper (sliced and seeds removed)
• teaspoon of paprika
• 3 bay leaves
• 800 gr of canned tomatoes
• 2 tablespoons of mild paprika paste
• 2 tablespoons of parsley
• 4 spoons of coconut oil
• 2 large potatoes (peeled and roughly diced)
• 2 large carrots (peeled and roughly diced)
• 1 sweet potato (peeled and roughly diced)
• 150 gr pp of firm white fish filets cut into bite-size pieces. 

Recipe:

1. Preheat the oven to 180C. Bake the onion in a casserole dish. Add the chorizo and bell peppers and fry them on low heat.
2. Now add the garlic, chili, paprika, and bay leaf and fry for a few more minutes.
3. Add the canned tomatoes and crush them with your wooden spoon. Let it simmer for a few minutes.
4. Take the casserole dish off the heat and stir in the paprika paste, parsley, 250ml hot water, and palm oil.
5. Add the roughly chopped potato, carrots, and sweet potato and stir them through the sauce. Sprinkle salt and pepper over the fish and put the fish gently on the vegetables. Cover the pan and put it in the oven.
6. Take it out after about 50 minutes and stir carefully through the stew.
7. Put the pan back into the oven for another 20 minutes. Until it becomes a rich, bubbling stew.