Angola | Stew

Kizaka

Name: Kizaka
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 6 servings
Cuisine: Angola, Central Africa
Ingredients: 900 g cassava leaves, pounded or frozen chopped; 2 tbsp red palm oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 medium tomatoes, chopped; ¾ cup peanut butter; 4 cups water or vegetable stock; 1 whole hot pepper, optional

Angolan cassava leaf stew cooked with peanut, onion, garlic, tomato, and palm oil until silky.

Country

Angola

Region

Central Africa

Time

120 min

Serves

Level

medium

Start cooking Explore Angola recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 6 servings

Stew

Greens

900 g cassava leaves, pounded or frozen chopped

Base

2 tbsp red palm oil 1 large onion, chopped 3 cloves garlic, minced 2 medium tomatoes, chopped

Peanut

¾ cup peanut butter

Liquid

4 cups water or vegetable stock

Finishing

1 whole hot pepper, optional

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Angola

4 steps 25 min prep 95 min cook (check method) 120 min total medium

Start the greens

Simmer cassava leaves with water until softened and darker.

greens 55:00

Build the base

Cook onion, garlic, tomatoes, and palm oil until the tomatoes collapse.

base 15:00

Add peanut

Whisk peanut butter with warm liquid and stir it into the greens.

peanut 10:00

Slow finish

Simmer until silky and thick, adding salt and pepper at the end.

finish 15:00

Some households add dried fish or shrimp, while meatless versions rely on peanut, palm oil, garlic, and long cooking for depth.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for funge lunches, vegetarian stews, and meal-prep greens.. Plan on a medium cook. Allow about 120 minutes total.

What to serve alongside it

Funge, rice, grilled fish, or beans.

Regional lane

Angola national table. A structured Angola dish in the AfroKitchen archive.

Chef watch-outs

Stopping the base before the pepper, onion, or spice edge has mellowed.
Thinning the pot before the body of the soup or stew has developed.
Overcooking the greens until the color and texture collapse.

How you know it is ready

The sauce should coat the spoon and taste rounded, not watery or raw.
Greens should be cooked through but still look alive and glossy.
The aroma should smell rounded rather than raw or sharp.

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Kizaka recipe from Angola — Kizaka finished dish

Chef board

Build the table around Kizaka

Funge, rice, grilled fish, or beans.

Best route from here

Angola national table

Collections to keep cooking

Vegetarian African Classics

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