The World of Kizaca - Let¡¯s Protect Our Health Through Biodiversity! Volume 1by Rosa Domingos | 22-05-2019 17:13 |
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 Hello there planeteers! My Name is Rosa Domingos and I am from Cape Town South Africa.Though I was born in South Africa, but My Parents are Angolans. In so saying, they have passed down their cultures and traditions down to us. What is nice about being brought up as a first generation South African of Angolan decent is that I get to be cocooned in not just one culture, but in two cultures (Ivaneth, 2016). For the 'Let¡¯s Protect Our Health Through Biodiversity!' Monthly Event, I am going to showcase two food types that I have grown up with, of Angolan and South African cultures. So in Volume 1's edition, we're going to look at 'Kizaca'.  Kizaca dish (wiki, 2019). Kisaca , also known as Quizaca , is the name by which is known as a typical dish of the Angolan gastronomy. This vegetable dish is made from the leaves of a small shrub with edible roots called Cassava , this shrub is also known in some regions as Cassava standing in Brazil . In certain regions of Angola as in the province Cabinda and many more provinces is also known as Sacafolha (Ivaneth, 2016). These leaves rich in vitamins. In all regions of Angola, Kizaca is eaten very often mainly in the traditional ceremonies as request and 'alambamento' - that is meeting of the families. We find the kizaca grown wildly in fields, where the leaves, which are the Kizaca, are taken from small branches, then the leaves are removed from the branches, the leaves are washed, and they are stepped on the pestle until they are totally treading (Ivaneth, 2016).  Kizaca Shrub (Ivaneth, 2016). But to reduce the work, it is not necessary to go through these steps because in the markets of Angola sell the trampled kizaca and just give a boil and prepare it. In South Africa, the Angolan community plants them in their back yards...These shrubs can grow as big as trees and can supply leave all year round!  Kizaca with pap (Ivaneth, 2016). Most common mode of preparation kizaca After the kizaca has been pressed, the mixture is boiled with water for 30 minutes and after boiling the salt and the raw muamba are added and the boiling pan is covered until the muamba dissolves completely. Put a frying pan on the heat where the palm oil and onion are fried; This is done by adding the palm oil and the fried onion to Kizaca and let it set for 5 minutes and the kizaca is ready. ... For an Angolan dish The kizaca can accompany with funge of bombó, funge of maize, rice and many other foods depending on the preference. I, myself love kizaca! I usually add peanut butter in it, makes for a great vegetable side to go with pap and any meat or meat alternative of your choice. Thanks for reading guys! Next up, I will be reporting on a South African food type that I enjoy eating...Stay tuned... Reference list: Ivaneth,. P. April 9, 2016. https://africanfood94.wordpress.com/2016/04/09/kizaca/ https://pt.wikipedia.org/wiki/Kizaca |
