Angola Cabidela

Cabidela à Angolana is a rich and savory chicken stew unique to Angola. In this dish, a chicken (or sometimes duck) is simmered with aromatics, and the cooking liquid is thickened and flavored by the bird’s fresh blood and a dash of vinegar. The name “cabidela” comes from Portuguese cuisine, but the Angolan version usually uses chicken. The end result is a deep brown gravy with a tangy edge and a hint of gamey depth from the blood. This hearty stew is customarily served over fluffy white rice, which soaks up the glossy sauce. Cabidela is often made for celebratory meals and is regarded as comfort food by many Angolans.

Making cabidela reflects a frugal and flavorful tradition: nothing goes to waste. The process begins by carefully collecting the chicken’s blood at the time of butchering. Immediately whisk the warm blood with white wine vinegar (about 1 Tbsp vinegar per ¼ cup blood) to prevent clotting. The chicken, cleaned and cut, is then gently cooked in a pot with sliced onion, minced garlic, chopped tomatoes, and a bay leaf. As it simmers, the meat becomes tender and the spices mingle. Near the end, the blood–vinegar mixture is stirred in. Stir thoroughly and cook only a few more minutes – just long enough to thicken the sauce without curdling all the blood.

What emerges is a mellow yet complex stew: the vinegar brightens the flavor, while the chicken blood adds a silky body and iron-rich savor. Traditional cabidela has a slightly metallic note balanced by the sweetness of tomato. Angolans often enjoy it with a side of bitter greens or a wedge of lemon to cut through the richness. Because of its unusual ingredient, cabidela might seem exotic at first; however, it is cherished for its depth and warmth. The recipe below details each step, ensuring the blood is used safely and the stew turns out perfectly thick and flavorful.