Food is another important componente of Angolan culture, so we will share a new Angolan recipe every month in this section. We are aware that it’s not always possible to find the exact same ingredients all over the world, so for those ingredients that may be a little more difficult to find we’ll try to put some possible alternatives. We hope you try these recipes at home and we’d love to hear/see the results: you can use the #joinangola hashtag when posting pictures of your Angolan dishes!


It’s hard to find a restaurant that doesn’t offer the traditional bean soup (sopa de feijão). When it’s cold, when you want to get rid of a hangover, or when you simply want to eat something fast (as it’s mostly pre-cooked), the answer is sopa de feijão.

Preparation timeabout 2 hours

Type of dish: full dish

A bowl with a brown/orange-y soup. Pieces of carrots, cabbage and beans are visible.
Angolan bean soup




  • Beans

  • Kale or cabbage

  • carrot

  • tomatoes

  • onions

  • noodles and/or rice

  • beef, pork or goat meat

  • chorizo sausage

  • oil

  • salt


Wash the beans and put them on the stove with water. In another pan, cook the meat. When the beans are cooked, mash them with the food mill using a little cooking water, forming a puree, and then add some more cooking water to it. In a pan add in oil, cut tomatos and onions and add salt. Chop the cabbage, the carrot and slice the chorizo. When the oil is frying, add the watery bean puree, the chopped cabbage, carrot ans the sliced chorizo and bring to boil. Then place the noodles and/or the rice, and finally the cooked meat. When the noodles and rice are very soft, the soup is ready!

Tip: To cook the beans faster, leave them in a bowl with fresh water overnight. The next day they’ll get cooked more quickly.

Written by: Maria Vittoria Moretti

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